Stew Pudding

A fancy name for stew in a large yorkshire pudding, and no I didn’t make the yorkshire pudding as I'm lazy!

Stewing Meat - Shin beef is the best but they didn't have any so I used a mixture of stewing steak and braising meat. Mix the chopped meat round in flour

1.5 Medium Onions, chopped into large chunks
3 carrots
1 Parsnip
1 Leek
2 Potatoes
Mushrooms
Gravy Granules
Oxo Stock Cube
An amazing Le Creuset Casserole Dish - or some cheap imitation copy. Pfft!

1. Brown off the floured meat in at least two lots, ensuring you brown each side, then transfer to a bowl whilst you get on with the rest.
2. Gently fry the onion and carrot in the same dish trying to get a bit of caramelisation on the oninos and carrots, it all adds to the flavour.
3. Add the mushrooms and cook for a few minutes, adding salt and pepper to the dish to get some of the water out of the mushrooms
4. Add the potato, parsnip, leek and meat to the casserole dish, and cover with the gravy mix (which you should make seperately in a pyrex jug or whatever you have to hand. You want the gravy quite thick, but not sludge!
5. Add boiling water ensuring that all the stew items are covered, then cover with the casserole lid, and transfer to an oven at about 140 degrees.
6. Leave for as long as possible, about seven hours if you can (start cooking it in the morning, and have it for tea)

If I get the time, I'm making stirfried vegetables and Sardine fish cakes for tea, Nom Nom Nom Omega 3 Nom.