Pulled Beef Pot Roast

This is a slow cooking recipe, very easy to make your own variation adding spices or herbs.

Ingredients for 6 people

• 1.500 gr. Stewing beef, in one piece
• 1 onion, chopped
• 1 carrot, diced
• 1 large tomato, peeled and chopped
• 1 bay leaf
• Salt, Pepper, chili powder
• 1 teaspoon of ground nutmeg
• 1 tbs vinegar, any will do
• 200ml. red wine
• 200 ml tomato pasata 

To Finish: 

300 gr button mushrooms

In a large heavy casserole, gently brown the meat on all sides for a few minutes.

Meanwhile wash and cut the vegetables into large chunks.

Arrange the vegetables around the meat. Add your own mix of vegetables according to the season, I like to add tomatoes, carrots, red pepper and leeks. 

Season the meat with salt, pepper, chili flakes, and 1 tablespoon red wine vinegar. You will not notice the vinegar in the stew but it enhances the flavor.

Drop the bay leave into the casserole.

Add the wine and tomato pasata. The meat should be half covered with the cooking liquid.

Cover the casserole and bake in the oven at 150º Celsius for 2-3 hours.

Add the  mushrooms or for the last 15 minutes of cooking

To serve:

The meat will be very tender and you will be able to 'pull it apart' in the casserole to get strands of meat.

Serve hot with mash Potato
For a majorcan twist, saute 600gr peeled and diced potatoes. Tip them over the stew just before serving.

Dumplings for Stews

These vegetarian dumplings from taste delicious in an autumn stew

Makes 12 large dumplings

Ingredients

• 1 cup self-raising flour
• 2 cups fresh white breadcrumbs
• 100g Butter or oil
• Salt and pepper, to taste
• 1 small bunch mixed fresh herbs, such as chives, thyme and parsley, finely chopped
• 2 eggs

Method: How to make herbed dumplings

1. Put the flour, breadcrumbs, suet, chopped herbs, and seasoning into a large bowl, mix thoroughly, and then make a well in the centre.

2. Beat the eggs lightly with a fork and pour into the well. Mix with a fork, bringing dry ingredients into the centre, to form soft dough. Take over with your hands, working the dough until just combined - do not overwork as this will make the dumplings hard.

3. Divide the dough into quarters, then make three round dumplings from each quarter.

4. Add dumplings to simmering stew half an hour before ready to serve, and cover with lid.