Although it is A's favorite vegetable, I am not a big fan of sprouts and have never been. Like as mums who try all possible tricks to let her kids to eat, it took me for a while to find the way I also can enjoy sprouts in my meal. My secret method is to cook them in a boiling water with a bit of sea salt before putting them in a stew. This reduces its typical 'green-ish' earthy strong taste. I might be wasting some original nutrition by adding this extra process but I won't be able to find the sprouts tasty otherwise.
Conquer of sprouts widen the range of confort food recipes and this is one of our favorites, Beef and sprouts stew. All the struggles were thus paid out finally, as this stew never be the same without the bitter sweet sprouts.
Ingredients (for two)
250g stewing beef (or diced stake)
1 tbsp plain flour
1/2 large onion. sliced
1 large carrot, thickly cut
1/2 bell pepper, deseeded and diced
4-5 mushroom, sliced
10-15 sprouts, trimmed
2 tomatoes, diced
1 stalk of celery, finely chopped
1 garlic clove, finely chopped
1 small bird eye chili, finely chopped
1 beef stock (xox)
1 tbsp tomato puree
1 tbsp worcestershire sauce
10g butter
Salt and pepper to taste
Preparation
1. Cook sprouts in a boiling water (with 1tsp salt *out of ingredient) for about 10 mins. Drain and wash under running water then set aside
2. Coat beef with flour
Direction
1. In a large pan, heat olive oil (*out of ingredient), add garlic and chili.
2. Add flour coated beef in, cook for about 10 mins. Remove beef and set aside.
3. In a same pan, add rest of vegetables cook for 5 mins. Add water to cover vegetables, tomato puree, beef stock and worcestershire sauce. Bring it to boil, return beef in then cook in a low- medium heat for at least 1hr with lid on.
4. Add butter in then add salt/pepper to taste.
Longer you cook the stew gets thicker, meat and vegetable gets softer. You can use a slow cooker from direction 3, set it on low setting.
Conquer of sprouts widen the range of confort food recipes and this is one of our favorites, Beef and sprouts stew. All the struggles were thus paid out finally, as this stew never be the same without the bitter sweet sprouts.
250g stewing beef (or diced stake)
1 tbsp plain flour
1/2 large onion. sliced
1 large carrot, thickly cut
1/2 bell pepper, deseeded and diced
4-5 mushroom, sliced
10-15 sprouts, trimmed
2 tomatoes, diced
1 stalk of celery, finely chopped
1 garlic clove, finely chopped
1 small bird eye chili, finely chopped
1 beef stock (xox)
1 tbsp tomato puree
1 tbsp worcestershire sauce
10g butter
Salt and pepper to taste
Preparation
1. Cook sprouts in a boiling water (with 1tsp salt *out of ingredient) for about 10 mins. Drain and wash under running water then set aside
2. Coat beef with flour
Direction
1. In a large pan, heat olive oil (*out of ingredient), add garlic and chili.
2. Add flour coated beef in, cook for about 10 mins. Remove beef and set aside.
3. In a same pan, add rest of vegetables cook for 5 mins. Add water to cover vegetables, tomato puree, beef stock and worcestershire sauce. Bring it to boil, return beef in then cook in a low- medium heat for at least 1hr with lid on.
4. Add butter in then add salt/pepper to taste.
Longer you cook the stew gets thicker, meat and vegetable gets softer. You can use a slow cooker from direction 3, set it on low setting.