I love to cook, but sometimes after a hard days' work, I just want to come home and have
food magically appear on my plate.
Can you please recommend a one pot recipe of guaranteed good grub.
Thank you!
One pot cooking's really great because it saves you time, you can get really amazing
depth of flavour in there.
I have a really good recipe that hopefully Fiona will really like.
A lovely beef and ale stew and there's loads of variations on it.
But I think it's a good place to start.
In the base of your one pot dish you want to use two onions, two cloves of garlic, two
carrots, two celery, two bay leaves.
All you want to do is peel and roughly chop them, put it all in a pan.
This is not your one pot pan, this is a different pan.
On the heat, you can just add it all to the slow cooker.
But to get more flavour.
It's better to just spend.
10 to 15minutes cooking off this base bit first, and then adding it into here.
In here I've got 400g of stewing beef.
So that will serve about four to six people.
With slow cooking you want to use the cheaper cuts of meat because they tend to be the cuts
that are tighter so then when you slow cook it, it kind of breaks it down.
The meat kind of goes ahhh.
I'm going to add flour, this will coat the beef and also help thicken the sauce.
Salt and pepper's going to go in here too.
Just toss it all around so you get a nice coating on the beef.
And then I'm also going to add this to my base ingredients.
Just to brown it off for literally five minutes.
You can see it's slightly coloured, keeps the flavour in.
Fiona, you don't have to do this, but I think it's good to take this time.
You know, 20minutes in total max.
To cook all this off to then put it in here and then you can leave it for hours and hours.
This one we're doing is beef and ale which is a classic.
You can do chicken and white wine, you could do pork and cider, you could do lamb red wine.
So yeah, those are the classic combinations.
So this is now ready to go in here.
So that's on.
Different cookers will have different settings.
You probably want it on sort of medium because the lower the setting, the longer the time
you can keep it in there for.
I'm going to add, one tin of chopped tomatoes.
And then some ale, 500mls.
That all goes in.
Just give it a mix around.
It will all cook off, it won't be sort of alcoholic.
Now, just going to put the lid on and then that's it!
Four, five hours later.
Done.
So, this has been cooking for four to five hours.
If you were coming in from work take the lid off and then just leave it without the lid
on cooking for like 20minutes.
Just to thicken it up a bit.
Just let's the liquid evaporate slightly.
Obviously it's all cooked and lovely.
You can see the meat is starting to break down a bit, it's thickened up.
Bay leaves, remember to take those out.
You don't want to eat a whole bayleaf.
Let's serve up, I have got for you some mash and then some nice savoy cabbage.
This is a pretty simple beef and ale stew, but you can make it more complicated if you
want to.
To the base you can add marmalade or Worcestershire sauce or tomato puree.
This is the perfect one pot recipe.
Leave it, you don't have to worry about it.
Perfect.
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