Looking for a yummy meal? Try the Beef Knuckle Stew Recipe. It’s like a warm hug on a cold day. This stew has soft beef knuckle, veggies, and spices. If you like tender meat and tasty broth, you’ll love it!
How Does Beef Knuckle Stew Taste?
Beef Knuckle Stew tastes cozy. The beef cooks slowly and gets super soft. It falls apart in your mouth. The broth is full of beef and veggie flavors. It’s like a warm, tasty hug with veggie goodness.
How I First Tasted Beef Knuckle Stew
I found Beef Knuckle Stew on a cold night. I wanted a filling meal, so I went to a diner known for comfort food. The first spoonful was amazing. The beef was tender, and the broth had rich flavors. I had to make it at home.
How To Make Beef Knuckle Stew
In this yummy stew, we use olive oil, garlic, carrots, onions, beef knuckle, beef stock, red wine, ready-made gravy, butter beans, parsnips, salt, black pepper, fresh cream, and horseradish to make a tasty meal.
Ingredients To Make Beef Knuckle Stew
- Olive oil = 3 tablespoons
- Garlic (crushed and chopped) = 4 cloves
- Carrots (peeled and chopped) = 4
- Onions (chopped) = 2
- Beef knuckle (cut into 2-inch pieces) = 1 kilogram
- Beef stock = 2 cups
- Red wine = 3 cups
- Ready-made gravy = 1 cup
- Butter beans, about 400 grams, drained = 1 can
- Parsnips (peeled and cut into cubes) = 16 medium-sized
- Sea salt = to taste
- Cream (fresh) = 1 cup
- Horseradish fresh (washed, peeled, and grated) = 250 grams
- Freshly Ground Black Pepper = to taste
Step By Step Instructions To Make Beef Knuckle Stew
Step 1
Heat a large saucepan on medium. Add olive oil, garlic, carrot, and onion. Cook gently until soft.
Step 2
Add beef knuckle and brown all sides. Pour in beef stock and red wine. Simmer for 15 minutes.
Step 3
Stir in gravy and butter beans. Simmer for 50 minutes, stirring occasionally for flavors to blend.
Step 4
Cut parsnips into cubes. Boil until tender, then drain and mash with cream until smooth.
Step 5
Push mashed parsnip through a sieve for a silky texture. Keep warm.
Step 6
In another pan, heat vegetable oil. Fry grated horseradish until crispy and golden. Drain on a paper towel.
Step 7
Serve creamed parsnip in dishes, add warm beef-knuckle stew, and top with crispy horseradish. Season to taste.
Recipe Tips
- Lock in Flavor: Brown the beef quickly before simmering. It keeps the juices and adds flavor.
- Low and Slow: Be patient. Simmer on low heat for a few hours. It’s worth the wait!
- Add Veggies: Don’t forget your favorite veggies. Carrots, potatoes, and peas work well.
To Serve With Beef Knuckle Stew
- Crusty Bread: Warm bread is great for soaking up the tasty broth.
- Mashed Potatoes: Creamy potatoes go well with the stew’s richness.
- Green Salad: A fresh salad with tangy dressing balances the hearty stew.
- Steamed Asparagus: Soft asparagus adds a touch of class to your meal.
- Roasted Brussels Sprouts: Roasted sprouts with balsamic glaze give a tasty mix of flavors.
Storage
Got leftovers? Lucky you! Cool the stew, put it in a sealed container, and keep it in the fridge for up to three days. For longer storage, freeze it in a freezer-safe container or zip-top bag. When you reheat it, use low heat to keep the meat tender.
FAQs
What’s a beef knuckle, and where do I get it?
Beef knuckle is meat from a cow’s leg. You can find it at your butcher or grocery store. If not, ask the butcher to cut it.
Can I use a slow cooker for this stew?
Yes, you can! Follow the same steps, but cook it on low for 6-8 hours.
Can I freeze Beef Knuckle Stew?
Yes, you can freeze it. Let it cool, put it in a sealed container, and freeze for up to three months.
In Conclusion
Beef Knuckle Stew is more than a meal; it’s comfort on a plate. It warms your heart and soul on chilly nights or when you crave hearty food.
Get your ingredients, simmer that beef, and savor every bite. This stew is a culinary adventure worth trying!
More Amazing Recipes
Beef knuckle Stew Recipe
Ingredients
- 3 tablespoons Olive oil
- 4 cloves Garlic (crushed and chopped)
- 4 Carrots (peeled and chopped)
- 2 Onions (chopped)
- 1 kilogram Beef knuckle (cut into 2-inch pieces)
- 2 cups Beef stock
- 3 cups Red wine
- 1 cup Ready-made gravy
- 1 can Butter beans, about 400 grams, drained
- 16 medium-sized Parsnips (peeled and cut into cubes)
- Sea salt to taste
- 1 cup Cream (fresh)
- 250 grams Horseradish fresh (washed, peeled, and grated)
- Freshly Ground Black Pepper to taste
Instructions
- Heat a large saucepan on medium. Add olive oil, garlic, carrot, and onion. Cook gently until soft.
- Add beef knuckle and brown all sides. Pour in beef stock and red wine. Simmer for 15 minutes.
- Stir in gravy and butter beans. Simmer for 50 minutes, stirring occasionally for flavors to blend.
- Cut parsnips into cubes. Boil until tender, then drain and mash with cream until smooth.
- Push mashed parsnip through a sieve for a silky texture. Keep warm.
- In another pan, heat vegetable oil. Fry grated horseradish until crispy and golden. Drain on a paper towel.
- Serve creamed parsnip in dishes, add warm beef-knuckle stew, and top with crispy horseradish. Season to taste.
Notes
- Lock in Flavor: Brown the beef quickly before simmering. It keeps the juices and adds flavor.
- Low and Slow: Be patient. Simmer on low heat for a few hours. It’s worth the wait!
- Add Veggies: Don’t forget your favorite veggies. Carrots, potatoes, and peas work well.
