This recipe is in honor of my sister-in-law, Angela. She was kind enough to give me her recipe. This a northern England dish. It is easy, fast, and great for dinner and next day lunches. The thing is.......I think it is too plain. So to P** off Angela I made it my way. She is going to be so mad!
Here is Angela's version. Thank you, Auntie Angelooo for taking the time to write this.
Ok sis here it goes, but I don't really have a recipe, just chuck it all in!!
You will need:Good quality lamb or beef minced meatOnionsCarrotsPotatoes (peeled as when they go mushy will thicken the stew)Good quality beef or lamb StockBay leavessalt & pepperLittle red wine (optional)Little olive oil
MethodFry onions in a little olive oilAdd minced meat and brownIf using wine add now and allow to reduceAdd stock and all remaining vegetables and bring to the boilTurn down heat and simmer gently stirring occasionally until potato is cooked and starts to mush (this will thicken the stew)
Serve with crusty bread, mushy peas and pickled cabbage and beetroot! (yum)*Can also add a little brown sauce or worcestershire sauce to the stew!!*Do NOT add garlic Lyann!!!!
- 5 T Olive Oil
- 2 yellow onions, chopped
- 4 carrots, chopped
- 3 celery, chopped
- 6 cloves are garlic, minced
- 2 pounds ground beef
- 4 potatoes, unpeeled and cut into bit size pieces
- 2 cups chicken stock
- 5-6 T Worcestershire sauce, or enough to taste
- 1/2 head cauliflower, cut into small flowerettes
- 3 cups fresh spinach
- Salt and Pepper
- In heavy stock pot on medium heat add olive oil and onions and a sprinkle of salt, cook till soft.
- Add the carrots, celery, garlic and ground beef. Cook ground beef, add salt and pepper.
- Add the potatoes, chicken stock and worcestershire sauce. Cover and cook until the potatoes are soft, stirring every once in a while.
- At the end, stir in the cauliflower and spinach. Cook for another 5 minutes. Add salt and pepper to taste.
- I served this with brown rice, Happy Pantry Sauerkraut, and Worcestershire.