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Thursday, February 11, 2010

Beef And Porter Stew, Carrot And Cheddar Crust.

This is very simple: Make a stew, any kind of stew. This one here is a beef and vegetable stew with a cup of porter in it while it is cooking. Make a puree of carrots and potatoes with twice the amount of carrots to potatoes and add any herb you have handy. When the stew is cooked let it cool a little and then put it into an earthenware dish or anything that is safe for the oven. Spread the carrot puree over the top with the aid of a palette knife and then sprinkle cheddar cheese on top of that. Put the whole thing in the oven until the cheese glazes and serve.

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