Scottish Stew with Kale

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Using some leftovers, I made a stew and decided to have some Kale with it for a healthier option, I know a bit weird combination, but it really worked!

Serves 1 – Approx 490 calories

200g Scottish Stewing steak – cubed

Flour to coat

1 carrot – sliced

1 stalk celery – chopped

2/3 shallots halved

Handful of broccoli

2 Handfuls Kale

350ml Beef stock

Salt and pepper to taste

2 Bay leaves

 

1. Heat a little oil in a pan and coat the steak cubes with the flour, season with salt and pepper then lightly fry steak cubes until browned.

2. Add in the shallots and cook for a further 3 mins, add in the carrots, celery, broccoli, bay leaf and stock, bring to the boil and then simmer on a very low heat for approx 3-4 hours so the meat is tender. I used Setting No. 2 on my Induction Hob. You can also decant into a casserole dish and cook in a fan oven at 90 deg for approx 8 hours.

3. Approx 10 mins before serving, bring a pan of water to boil and put in Kale, reduce and simmer for approx 8-10mins.

4. Drain Kale, put on plate. Remove stew with a slotted spoon and place onto Kale, you don’t want to much of the gravy as the Kale would be soggy. Season with some cracked black pepper. Yum!

 


Lamb and Bean Stew

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I do love my Stews, especially in the winter. We don’t have Lamb much as my partner is not a fan but I love it, so I won today…lol!

 

Serves 2/4

1 tsp olive oil

350g lean lamb cubed

6-8 shallots

1 garlic clove or tsp dried garlic

1 tbsp plain flour

400ml lamb stock, made with concentrate

200g chopped tomatoes

1 bouquet garni

1 x 400g flageolet beans, drained

300g or handful green beans

200g or handful of cherry tomatoes

salt and pepper

 

1, Heat oil in pan, add the lamb and fry for 3-4 mins until browned all over, set aside.

2. Add the onions and garlic and fry until drowned slightly, approx 3-4 mins.

3. Return the lamb to the pan adding any juices, stir through the flour to thicken. Then add in the stock, tomatoes, bouquet garni and beans. Bring to the boil then cover and simmer approx 2 hours or until lamb is tender.

4. Add the cherry tomatoes to the stew and season well. Continue to simmer for about 15-20 mins.

5. Meanwhile place the green beans in a pan of boiling water for 3 mins then blanch cold water. Alternatively you can steam cook.

6. Divide the stew between plates and serve with green beans. Yum!  You can also serve some crusty bread to soak up the sauce. Yum Yum!