VEGETABLE GARNISH TOOLS RECIPES

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BEEF & VEGETABLE CASSEROLE RECIPE | BBC GOOD FOOD



Beef & vegetable casserole recipe | BBC Good Food image

A traditional braised beef stew with thick, rich gravy – an ideal recipe for cheap cuts, as slow-cooking guarantees a tender dish

Provided by Sarah Cook

Categories     Dinner, Main course

Total Time 4 hours 5 minutes

Prep Time 15 minutes

Cook Time 3 hours 50 minutes

Yield 5

Number Of Ingredients 12

2 celery sticks, thickly sliced
1 onion, chopped
2 really big carrots, halved lengthways then very chunkily sliced
5 bay leaves
2 thyme sprigs, 1 whole and 1 leaves picked
1 tbsp vegetable oil
1 tbsp butter
2 tbsp plain flour
2 tbsp tomato purée
2 tbsp Worcestershire sauce
2 beef stock cubes, crumbled
850g stewing beef (featherblade or brisket works nicely), cut into nice large chunks

Steps:

  • Heat oven to 160C/140C fan/gas 3 and put the kettle on.
  • Put 2 thickly sliced celery sticks, 1 chopped onion, 2 chunkily sliced carrots, 5 bay leaves and 1 whole thyme sprig in a flameproof casserole dish with 1 tbsp vegetable oil and 1 tbsp butter.
  • Soften for 10 mins, then stir in 2 tbsp plain flour until it doesn’t look dusty anymore, followed by 2 tbsp tomato purée, 2 tbsp Worcestershire sauce and 2 crumbled beef stock cubes.
  • Gradually stir in 600ml hot water, then tip in 850g stewing beef and bring to a gentle simmer.
  • Cover and put in the oven for 2hrs 30 mins, then uncover and cook for 30mins – 1hr more until the meat is really tender and the sauce is thickened.
  • Garnish with the picked leaves of the remaining thyme sprig.

Nutrition Facts : Calories 483 calories, FatContent 32.6 grams fat, SaturatedFatContent 13.4 grams saturated fat, CarbohydrateContent 14.3 grams carbohydrates, SugarContent 7.4 grams sugar, FiberContent 2.3 grams fiber, ProteinContent 33.7 grams protein, SodiumContent 1.6 milligram of sodium

EASY GREEN VEGETABLE SOUP RECIPE | BBC GOOD FOOD



Easy green vegetable soup recipe | BBC Good Food image

Cook a bowlful of goodness inspired by the most famous soup connoisseur in the galaxy, the Soup Dragon, from the hit children's show Clangers

Provided by Miriam Nice

Categories     Lunch, Soup, Supper

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 6

Number Of Ingredients 8

1bunch spring onions, chopped
1large potato, peeled and chopped
1 garlic clove, crushed
1l vegetable stock
250g frozen peas
100g fresh spinach
300ml natural yogurt
few mint leaves, basil leaves, cress or a mixture, to serve

Steps:

  • Put the spring onions, potato and garlic into a large pan. Pour over the vegetable stock and bring to the boil.
  • Reduce the heat and simmer for 15 mins with a lid on or until the potato is soft enough to mash with the back of a spoon.
  • Add the peas and bring back up to a simmer. Scoop out around 4 tbsp of the peas and set aside for the garnish.
  • Stir the spinach and yogurt into the pan, then carefully pour the whole mixture into a blender or use a stick blender to blitz it until it’s very smooth. Season to taste with black pepper.
  • Ladle into bowls, then add some of the reserved cooked peas and scatter over your favourite soft herbs or cress. Serve with crusty bread, if you like.

Nutrition Facts : Calories 127 calories, FatContent 3 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 16 grams carbohydrates, SugarContent 6 grams sugar, FiberContent 4 grams fiber, ProteinContent 7 grams protein, SodiumContent 0.5 milligram of sodium

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BEEF & VEGETABLE CASSEROLE RECIPE | BBC GOOD FOOD
A traditional braised beef stew with thick, rich gravy – an ideal recipe for cheap cuts, as slow-cooking guarantees a tender dish
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Total Time 4 hours 5 minutes
Category Dinner, Main course
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Calories 483 calories per serving
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