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Thursday, 30 June 2016

Rib Steak Stew stuffed in Yorkshire Puddings

By: Miriam Borys Busby

Yield:  6 servings


1 kg. rib steak (or stew beef of your choice) approximately 2 cups when diced
1/4 cup flour
3 tbsp. oil
1 onion
3 small carrots
1 cup celery - diced
1 small zucchini
2 small potatoes
2 tbsp. chili paste
3 tomatoes ( I used the over ripe ones)
1/2 cup red wine
2 cups soup stock (beef or chicken)

Coat the cut up steak in flour and salt & pepper.
Add oil to the pan and heat.  Add flour coated beef and saute until starting to brown. 
Add onion and cook until onion is slightly cooked.
Add remaining vegetables. Stir well and add stock. Bring to a boil and turn heat down and continue to simmer for 30 minutes with the lid on the pot.
Remove the lid and cook for 15 more minutes and the stew will thicken up slightly.
Meanwhile make Yorkshire puddings and when the Yorkshires are baked ladle stew into the centre of the Yorkshire pudding.

Chef Miriam Borys Busby, B.Ed., MA.
'Cooking Uncovered'

For a video on Yorkshire Puddings How To please follow this link to my YouTube video. And for a complete recipe please go to my blog Cooking Uncovered for a detailed recipe.

1 comment:

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