This is the recipe which I ended up inventing when I wanted to try out my great new pot, a ScanPan Dutch Oven. I wanted to cook some sort of soup/stew concoction, and this is what I ended up with;
Ingredients:
- 400g Oyster Blade Steak
- 400g Diced Steak
- 1 Can Green Beans
- 1 Can Baby/Julienne Carrots
- 1 Can Peas and Corn
- 250g Pasta Shells
- 1 Large Brown Onion
- 3 Rashers Bacon
- 4 Corgettes
- 4 Sticks Celery
- 2 Medium Potatos
- 1L Liquid Beef Stock
- Cummin
- Bouquet Garni
- Tobasco Sauce
- Soy Sauce
Preparation:
Boil water and cook Pasta Shells as normal, with some salt to hold in the flavour. Don’t throw out the water – it will go in the stew. It is a good idea to start the water heating, then start everything else, it should finish at about the right time like this.
Slice up the onion, dice the Oyster Blade Steak and combine both with the Diced Steak and some oil in the bottom of the pot. Cook on high heat until the meat is starting to brown, but not too much. Add the bacon, sliced into strips, and cook quickly. Once cooked, pour in the Liquid Beef Stock and add the potatos, cut into smallish cubes. Bring to the boil, then simmer for a few minutes.
Add Beans, Carrots, Peas and Corn, including their liquid to the pot, continue to cook. Add the pasta into the pot, including its water (if there is too much, drain a little off as required). Also add in sliced Corgettes and Celery. Add sauce and herbs to taste, then simmer for approximately 30 minutes.
That’s it! A lot has gone in, but you should now have the equivalent of about 8 meals worth of stew, and it tastes great!