I love my mum’s beef stew and I don’t think mine ever tastes as good as hers. But over the years, I have perfected it. Here are my following tricks:
(1) Use two different types of meat: the nice stewing beef chunks coated in seasoned flour and lightly browned, and beef bones.
(2) Use herbs generously. Tarragon, thyme, bay leaf. Bay is a must. I use fresh basil too.
(3) Now, this is my magic touch. Collect ends of most unlikely vegetables, such as aubergine, capsicum, parsley stalks, celery heads, etc, freeze them, and just add them to the pot at the beginning of the cooking period. Over the hours, it will disintegrate to leave behind the most unique taste!
(4) Use different types of root vegetables: carrots, marrow, squash, potatoes.
(5) I always add an onion, a few garlic cloves and a couple of tomatoes.
How to cook it:
Brown the seasoned meat. Add the onions. Add the magic touch (3), bones and half a cupful of apple cider vinegar. Boil for a few hours then turn down to simmer. Two hours before you serve, add the root vegetables. Simmer for a further two hours until the root veggies are almost melting. Serve piping hot.