My uncle told me about this recipe, and I’m including it because, along with other gorgeous ingredients, it contains turmeric. I am a turmeric virgin, but really want to learn more about what dishes to add it to. This is not a typical turmeric-fuelled recipe, but it is lovely.
It’s called The Barge Casserole because my uncle cooks it up in a big casserole pot (Aldi, €40, seems as good as Le Creuset but time will tell) which he has earmarked as The Casserole Pot That Will Be Used On The Barge We Buy One Day. Keep cooking up one-pot dishes like this, and you can buy your dream barge/yacht/second home by the sea in a few years too. Maybe. Health benefits of tumeric: anti-inflammatory, believed to protect against cancer, good for the heart, flu-fighter – these are just a few.
- Some flour
- A good tbsp of turmeric
- Large pinch of paprika
- Salt & Pepper
- 1 large onion, chopped
- 1 whole bulb of garlic (yes!), sliced very finely
- 500ml of beef stock
- 1 tbsp of Bovril
- Glug of Lea & Perrins (Worcestershire sauce)
- 1/2 bottle of red wine
- 1 tin of tomatoes
- 1tbsp of tomato puree
- Stewing steak, cubed (adjust amount to suit)
- 2-3 carrots, sliced
- 4-5 shallots, quartered
Put the flour, turmeric, paprika, salt and pepper in a bowl, and toss in the cubed steak until it is very well coated. Meanwhile, put your casserole dish onto a high heat, and seal/brown the meat. Leave the meat aside. Coat the bottom of the pan with a little olive oil, turn down the heat and soften the onions for 5 minutes. Stir in the garlic. Add the brown meat, together with 500ml of beef stock, Bovril, worcester sauce, tin of tomatoes, tomato puree and red wine. Throw in the carrots, and the shallots. Simmer for a good two hours, or until the meat is flaky. Serve with rice, mash, bread – whatever big bulky beautiful carb you like. Sit back, let your cheeks redden with contentment, and your stomach swell with satisfaction.
Turmeric Teaser: I want to know about turmeric. Do you use it often while cooking? If so, any tips for us?