Beef Stew

Ingredients:

• 1kg beef chuck steak, cut into 2cm pieces, excess fat removed
• 2 tablespoons plain flour
•  2 tablespoons extra virgin olive oil
• 100g rindless bacon rashers, cut into 2cm pieces
• 1 small brown onion, finely chopped
• 2 garlic cloves, crushed
• 2 bay leaves
• 1 small sprig fresh rosemary
• 400g can diced tomatoes
• 2 tablespoons tomato paste
• 250ml (1 cup) beef stock

Method:

• Toss the beef and flour in a bowl or snap-lock plastic bag until well coated.
• Heat the oil in a large saucepan over high heat. Cook the beef, in 2 batches, turning, for 5 minutes or until browned. Use a slotted spoon to transfer to a bowl.
• Add the bacon and onion to pan. Cook, stirring, for 5 minutes or until the bacon is golden. 
• Add crushed garlic, bay leaves and rosemary. Cook, stirring, for 1-2 minutes or until aromatic. 
• Add beef, tomato, tomato paste and stock. Bring to the boil. Reduce heat to low. 
• Cook, partially covered, stirring occasionally, for 1¹⁄₂ hours. Uncover and cook, stirring occasionally, for 30 minutes or until sauce thickens slightly. Season.

Optional:

1. Add diced potato for last ¹⁄₂ hour of cooking and then add frozen diced carrot and peas of last 10 minutes of cooking time.
2. Make a cheesy beef stew cob loaf.

Spinach Fritata

Ingredients:

• 9 large eggs
• 2 Tbsp milk
• 1/3 cup (30 g) grated Parmesan cheese
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground pepper
• 2 Tbsp olive oil
• 1 medium onion, chopped (about 1 cup)
• 1 large clove garlic, minced
• Sun-dried tomatoes, about 2 Tbsp chopped (optional)
• 225 g fresh spinach (or more), chopped (can use baby spinach)
• 56 g goat cheese

Method:

1. Whisk together eggs, milk, Parm, salt, pepper: In a mixing bowl, whisk together eggs, milk, and Parmesan cheese. Stir in the salt and pepper. Set aside.
2. Sauté onions, garlic: Heat olive olive oil in an oven-proof, stick-free skillet on medium heat. Add the onions and sauté until translucent, about 4-5 minutes. Add the garlic and sun-dried tomatoes (if using) and cook a minute more.
3. Add the chopped spinach, a handful at a time, use tongs to mix with the onions. As the fresh spinach begins to wilt and there is more room in the pan, add more of the fresh chopped spinach to the pan.
4. Add the egg mixture: Once the spinach has wilted, spread the mixture out evenly on bottom of the pan. Pour the egg Parmesan mixture over the spinach and onions.
5. Use a spatula to lift up the spinach mixture along the sides of the pan to let egg mixture flow underneath.
6. Sprinkle bits of goat cheese over the top of the frittata mixture.
7. Lower heat, cover and cook: Lower the heat to low and cover the pan. Let cook on the stove top 10 to 13 minutes, until all but the center of the frittata is set. (You may need to check a few times, to see how well the frittata is setting.) The center should still be wiggly. Pre-heat the broiler.
8. Finish under the broiler: Set the oven rack in the top third of the oven. Broil for 3 to 4 minutes until the top is golden. Remove from oven with oven mitts and let cool for several minutes.