00:06hello there folks and a very warm welcome back to what's for tea it's lovely to see you and i
00:12hope
00:13that i find you very well and tonight for tea we had this wonderful steak and stilton stew now if
00:20you don't like stilton you don't need to add it same with the guinness i am going to use guinness
00:24but if you don't want to use guinness you don't have to but it does give it a lovely deep
00:29rich
00:29flavor this was the cheese that i used here but like i said if you don't like it you don't
00:35need
00:35to add it it doesn't taste cheesy in the stew like i said it just adds a lovely savory flavor
00:42and if
00:42you don't want to use guinness you can use red wine or just additional stock and this is the stock
00:48that
00:48i used here but you use whatever you prefer i used one stock cube and this was my beef i
00:55used brisket
00:56but again use whatever beef you prefer but you will want this nice and chunky because we're going
01:02to cook this for two hours around about two hours and you don't want it all breaking up too small
01:08so
01:09into a large pan you want to pop a couple of tablespoons of olive oil and get this up to
01:14a
01:14nice medium high temperature and just want to seal your beef or brown your beef all over add a wee
01:22dash of salt as well and you might need to do your beef in two batches just to make sure
01:28you don't
01:28overcrowd your pan because it might produce too much liquid and end up boiling or stewing and you do
01:35want this to fry and seal all over rather than boiling or stewing so i've done mine in two different
01:43batches and i've just popped mine into a bowl just at the back there we're going to do everything in
01:48the
01:48one pan i'm just going to keep it super simple so just reduce your heat ever so slightly and then
01:55you can add your onion this is just one medium onion and i've just diced this up quite small
02:00and you want to cook this for about five minutes until it's starting to go soft and translucent
02:06and then to this we're going to add some garlic you can puree your garlic or chop your garlic up
02:13more
02:13finely than i have we quite like chunky garlic so i've kept mine quite chunky so just cook this
02:20for about a minute just until that lovely aroma starts to come out of your garlic and give it
02:25another wee stir around and then to this we're going to add a couple of tablespoons of plain or
02:32all-purpose flour and this is going to help to thicken up your gravy so just stir this well in
02:38again
02:39and you want to let this sit and cook for about a minute just to get the raw flour taste
02:45away so at
02:47this stage i actually added my beef stock i forgot to press record but i did add the beef stock
02:53at this
02:54point so just add your beef stock and give this a good stir around until it starts to thicken up
03:00just like this and then we're going to go and add the guinness but like i said if you don't
03:05like
03:06guinness or you don't want to add guinness you can add red wine if you don't want to use alcohol
03:11at all
03:12you can get zero percent guinness but if you don't want to use it at all just use some extra
03:18beef stock
03:20so give that a good stir in you know whatever you've decided to use and then add one tablespoon
03:26of tomato puree or tomato paste make sure that's stirred well in and then add a tablespoon of
03:34worcester sauce as well again just give that a good stir together and then you want to add your beef
03:40back in along with any resting juices that there might be in your bowl then just give that a gentle
03:47stir through the last thing i'm going to do is add some bay leaves again you can leave these out
03:53if you
03:53don't want to add these but it does give you you know just a wee extra layer of flavor so
03:59i'm going to add
04:00three of these in just remember to remove these at the end of the cooking time because you don't want
04:06to be chewing on bay leaves so pop your lid on reduce your heat down as low as it will
04:12go and you
04:13want to simmer this for about an hour and a half to two hours the cheese we're going to add
04:19right at the
04:20end this was me two hours later you might want to come back to your stew a couple of times
04:26just to
04:26make sure it's all nicely cooking and not sticking to the bottom of your pan because it is quite a
04:33thick stew so turn off your heat completely add in your stilton cheese if you're choosing to use the
04:40stilton cheese just remember to remove the bay leaves and just stir this around until your cheese is all
04:47melted and you know disappeared into your sauce and look at the color of this this looks like melted
04:54chocolate is ever so rich and full of flavor and that meat is just fall apart tender so yeah just
05:03perfect with mashed potato and veggies you know or even on its own with a hunk of crusty bread but
05:10just
05:11yeah do give this a go it's a proper winter warmer like i said we did have this for our
05:17tea and i just
05:19served this with some creamy mashed potato and some carrots just on the back there and that beautiful
05:25stew so like i said you don't need to use a stilton you don't need to use the guinness but
05:30i would
05:31highly recommend using both just to give you the same depth of flavor that i have in my stew there
05:37so
05:38thank you so much for watching and a huge thank you as usual to the supporters of the channel over
05:44on my
05:44patreon page and to the channel members here on youtube to anyone who's left me a lovely comment
05:51or hyped or liked or shared the video if you've bought me a coffee using the buy me a coffee
05:57link
05:57or left me a super thanks donation and i will catch up with you during the week back here on
06:03what's for tea
06:04so until i see you again take care of yourselves and bye for now bye now
