Ah. Wintery stews. Meat and beer. Now, slow cooking is fine. If you have time. But if you’re in a hurry and rather hungry, you invent short cuts. The other night, I made:
Beef and Porter Stew with Potatoes, Carrots and Kale
- beef, diced
- 2 shallot onions
- cooking oil
- nob of butter
- a small cup of veggie stock
- a couple of generous splashes of porter
- a few potatoes
- a few carrots
- a bunch of kale
You could easily let something like this simmer away for hours. But if you want to prepare it in less than an hour, you can steam your kale and boil your potatoes beforehand.
Here’s what I did.
Oil and a nob of butter in a hot pan. Add roughly chopped onions and sauté. Meanwhile, boil your potatoes, and if you have the right kind of pot set, you can steam your kale on top. Remember to remove the stalks and other chewy bits from the kale. You can do this even after steaming.
Add the meat and season with black pepper and salt.
When the meat has good colour, add vegetable stock and a couple of splashes of nice, dark porter. Peel and chop up a few carrots and add them in. Let the stew simmer for 15-20 minutes. Your potatoes and kale should all ready for the stew by this point. Peel and quarter the potatoes and rip the kale into smaller bits. About 5 minutes in, toss them in the stew as well.
And so yes, in about 15 minutes, your stew should be ready. Of course, the longer you let it sit or if you freeze it and reheat, the flavours will intensify.