Post by michelle on Nov 25, 2006 9:50:02 GMT
For about a century, until the 1970s, when mining was of crucial importance in south Fife, this dish was a tradition in most miners’ homes on Sunday for late breakfast after church, their one and only day off. The stew was cooked very slowly on the stove overnight. This stew recipe is utterly delicious served with scones, or just with mash or baked potatoes.
Servings: Serves: 4 hungry miners
Ingredients
1 tbsp extra virgin olive oil
1 large onion, peeled and chopped
2 fat garlic cloves, peeled and chopped
2 tbsp plain flour, seasoned
1kg stewing steak, diced
2 tbsp tomato puree
4 thick large carrots, peeled and cut into huge chunks
4 thick large parsnips, peeled and cut into huge chunks
200ml Red wine
300ml beef stock
1 small orange, zest only
salt and freshly ground black pepper
Method
1. Preheat the oven to 150ºC. Heat the oil in a large flameproof casserole then gently fry the onion and garlic for a couple of minutes, or until softened.
2. Place the flour in a large plastic bag, add the meat and toss around to coat. Tip into the casserole with all the remaining ingredients. Stir, bring to the boil then cover. Place in the oven for 4 hours, stirring once. Season to taste, then serve ideally with soda scones.
Servings: Serves: 4 hungry miners
Ingredients
1 tbsp extra virgin olive oil
1 large onion, peeled and chopped
2 fat garlic cloves, peeled and chopped
2 tbsp plain flour, seasoned
1kg stewing steak, diced
2 tbsp tomato puree
4 thick large carrots, peeled and cut into huge chunks
4 thick large parsnips, peeled and cut into huge chunks
200ml Red wine
300ml beef stock
1 small orange, zest only
salt and freshly ground black pepper
Method
1. Preheat the oven to 150ºC. Heat the oil in a large flameproof casserole then gently fry the onion and garlic for a couple of minutes, or until softened.
2. Place the flour in a large plastic bag, add the meat and toss around to coat. Tip into the casserole with all the remaining ingredients. Stir, bring to the boil then cover. Place in the oven for 4 hours, stirring once. Season to taste, then serve ideally with soda scones.