Unfortunately I can’t take credit for this recipe - this comes for the blog “For the love of cooking” and as she says, she has been perfecting it for 12 years now. I have to say, it’s a pretty great recipe.
Of course, I can’t seem to follow a recipe exactly, so here are my changes. Instead of stew meat I used beef mince. I used a whole red capsicum and a whole green one for both flavour and colour. I omitted the garlic powder as I don’t have any. I omitted the can of green chillies and instead added zucchini. I just used a small tub of tomato paste instead of tomato sauce. And I used 2 tins of kidney beans instead of other beans. If you’re a vegetarian, just omit the beef – I’ve made it several times without and it’s still lovely.
To serve, I added natural yoghurt, grated cheddar, sliced spring onions, and avocado mixed with lemon juice, salt and pepper. Usually I would serve with rice, but I had leftover cous-cous to use up. I topped with a healthy serve of corn chips for crunch.
This recipe makes at least 4 large man-sized serves, so we divided up the remain and froze it for a meal at a later date. I recommed you start this recipe early in the day so the flavours of the chilli have time to blend and develop. As the smells waft through the house it will be very difficult to resist scooping up a portion early but I promise it is worth the wait!
Sometimes you just want an enormous slab of meat…
This was our “rolled roast” from our Honest Beef box. It’s been in the freezer for a while and I haven’t used it because it needs a long time to defrost and cook and I never remember to get it out with enough time. The Easter long-weekend provide a perfect opportunity to spend the time cooking it. And now we have lots and lots of leftovers for lunches and dinners this week.
My starting point with this recipe was the recipe for Traditional English roast beef with Yorkshire puddings in my Food Safari cookbook. However, I decided to skip the Yorkshire puddings and serve with roasted sweet potato and potato, and a side of greens.
Details
20 min
180 min
3 h, 20 min
Ingredients
- Large rolled beef roast You can buy these pre-rolled from most butchers
- 2 tbsps Olive oil
- 2 tbsps Flour
- 2 tsps Mustard powder
- 1 tsp Cracked black pepper
- 1-2 Sprigs of rosemary
- 1 tsp Thyme, dried or fresh
- 1 pinch Sea salt
- 1/4 cup Red wine
- 1/2 cup Stock
- 1 tsp Cornflour, if necessary
Directions
- Preheat oven to 200*.
- Mix the flour, mustard powder and cracked black pepper together in a small bowl.
- Pat all over the rolled roast until well covered.
- Push springs of rosemary into the roast (use a knife to help push them in if they aren't very woody).
- Heat 1 tbs of oil in a large frying pan over medium-high heat.
- Add the roast to the pan and sear well on all sides. You want the meat to caramelize and brown well all over.
- Remove roast from flying pan.
- Pour remaining oil into baking tray, or if you're concerned about splashes, spray a bit of oil into an oven bag.
- Sit the roast with the fatty side up in the baking tray, or inside the oven bag then sitting in the tray.
- Sprinkle the roast with thyme and sea salt.
- Bake in the oven until cooked to your preference.
- About an hour before finishing, add chopped vegetables of your choice to the pan. Toss slightly in the pan juices. Return the pan to the oven.
- Once the meat is cooked, remove from the oven and the pan. Cover with alfoil and allow to rest for about 30 minutes. Remove the vegetables from the pan and place in a bowl and cover with alfoil to keep warm.
- You should have a reasonable amount of fat and pan juices left in the baking tray. Scrape them up off the bottom and pour into a small saucepan.
- Add the red wine and bring the saucepan up to a boil, reducing the liquid to about half.
- Add the stock (and any herbs if you desire). Boil off until gravy starts to thicken. If you're impatient like me, mix the cornflour with a little water and add to the saucepan. This will aid the thickening process.
- Serve thick slices of the roast with vegetables and drizzle with gravy. If there's gravy left over, I love to use it on roast beef sandwiches the next day...but that could just be me!
We made this recipe several weeks ago, it’s just been waiting for the blog to get up and running.
Earlier this year we spent 4 months in Europe (you can read about our adventures here). I, of course, was interested in getting the authentic travel experience by trying lots of regional specialities.
We enjoyed the egg-based spaetzle pasta on several occasions, so when we found a packet of the dried pasta at Aldi we decided to bring a bit of Germany into our kitchen.
Ingredients
- 1 cup of store-bought spaetzle (or you can make your own)
- some Grated cheese (we used a mix of parmesan and cheddar)
- handful Baby spinach
- 2 whole Onions, chopped (for both spaetzle and stew - I used about 2 onions)
- pinch Salt and pepper
- sprig Fresh thyme
- 400 gs of beef strips (we used rump steak)
- 1 stalk celery, chopped
- 2 cloves Garlic
- handful Bacon, chopped
- 1 whole Carrot, chopped
- 1/4 cup white wine
- some Cream
- some Salt and pepper to taste
- pinch Thyme
Directions
- Prepare spaetzle by cooking dry pasta for about 10-15 minutes until cooked to your preference. Drain, reserving about 1/2 a cup of the cooking water. Season with salt and pepper.
- Cook half the onions on a medium heat until they caramelize - this will probably take about 15 minutes, but you can cook for longer if you prefer. Then stir your onions, grated cheese, and baby spinach through the cooked spaetzle. Add your cooking water until you have a texture that you like.
- In a large frypan, brown your meat. Take out of the pan and put to one side, covered. Add remaining onions, bacon, garlic, celery and carrot to the pan. Cook on a medium heat until everything starts to brown and soften, then add in the wine. Bring to the boil, add the beef and then turn down the heat.
- Add cream (as much or as little as you like - we probably added about 1/2 cup). Leave to simmer for about 5-10 minutes until it starts to smell delicious! Season with salt and pepper and thyme, and then serve with the spaetzle and maybe some green beans.
- Enjoy!
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16.06.10 | 
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