A Warm winter stew is the perfect meal for these colder nights. This one is extra special and dates back to the 1500’s.
This deliciously sweet and spiced stew is a winner and is one of those meals that you can slow cook all day whilst you are getting on with other things, giving you a hearty home cooked meal with minimal effort.
Ingredients
1lb Stewing steak (braising or brisket)
4 carrots (chopped)
1 Leek (chopped)
2tbsp Plain Flour
1tsp cinnamon
1tsp Nutmeg
1\4tsp clove
1tsp Dried Parsley
1tsp Dried Thyme
1tsp Salt
2tbsp Chopped Dates
2tbsp Rasins
1 200ml glass Port
1ltr Stock (I use a homemade bone broth, but shop bought stock is fine)
Method
- First chop up the leeks, carrots and beef (I prefer larger chunks of meat)
- Mix the flour, salt and spices then dredge over the meat. Be sure to coat the meat thoroughly.
- Add the vegetables to a dutch oven or slow cooker, then add the dredged meat.
- Next add the herbs, dates and rasins.
- Measure out 200ml of good Port wine and add to the dutch oven along with the stock.
- Give it a good stir, pop on the lid and put in a low oven (simmering oven in and Aga, 160 degrees c in a regular oven or low in a slow cooker)
- Now go make a cup of tea and get on with your day.
- Leave it to slowly cook and become meltingly tender for at least 6 hours
- Serve with ‘Sops’ or as more commonly known as bread.
Delicious!
Let me know if you enjoyed this recipe and if you would like to see more recipes like this in future.
Here is a video with step by step instructions on this recipe. Enjoy ?