Beef Stew with a Blueberry Twist
Use a Blueberry Berrie to give your beef stew a northern flavour. This delicious dish is a winner for weekend dinners.
- About 1 lb chuck or round beef
- 7 oz fresh champignons
- 4 onions
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1 tbsp beef stock
- 1/2 tin tomato purée
- 7 oz water
- 3 1/2 oz cooking cream
- 1 carton wild blueberry Berrie
- 1 tsp thyme
- handful of fresh basil
- 2 tbsp wheat flour
- 2 tsp golden castor sugar
Bring meat to room temperature in good time and remove membranes. Cut meat into smaller pieces. In a frying pan, sear the pieces in butter and put them in a pot. Meanwhile, fry chopped onion and champignon slices and add to pot. Season with tomato purée, salt, pepper, thyme and basil. Mix wheat flour into water and add mixture to pot. Add stock, cream and Berrie at this point as well.
Allow to stew at about 390°C for the first half hour. Then lower the temperature to 300°C and let stew for another 1–1 1/2 hours. Serve with a side of mashed potatoes, for example.
The recipes have been drawn up using the imperial units system.