The succulent beef and soft veg in this Ruby Beef Stew will warm you from the inside out on those cooler days.
Recipe taken from the Dairy Diary. For more delicious recipes visit the Dairy Diary Recipe Collection.
Serves 4
Time 20 mins
Calories 522 per portion
Fat 28g of which 11.1g is saturated
Lean minced beef 450g (1lb)
Onion 1, peeled and finely chopped
Dried mixed herbs 1 tsp
Brie 75g (3oz), cut into 4 squares
Vegetable oil 2 tbsp
Sesame seed baps 4
Iceberg lettuce ¼, shredded
Red onion 1, sliced into rings
Cranberry sauce 4 tbsp
Soured cream 4 tbsp
1 Mix beef with onion, herbs and seasoning, divide into four and shape into burgers.
2 Make a hollow in the centre of each burger and add a square of Brie. Reshape each burger.
3 Brush burgers with vegetable oil and grill for 10-12 minutes, turning halfway through.
4 Split each bap in half, add lettuce, red onion and a burger and top with cranberry sauce and soured cream.
Recipe taken from 2011 Dairy Diary.
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Serves 6
Time 25 mins
Calories 85 per portion
Fat 4g of which 2.2g is saturated
Butter 25g (1oz)
Onion 1, peeled and finely chopped
Rhubarb 225g (8oz), washed and sliced
Light muscovado sugar 1 tbsp
Worcester sauce 2 tbsp
Soy sauce 2 tbsp
Ground ginger ½ tsp
Lemon juice 2 tbsp
Sultanas 50g (2oz)
Cornflour 2 tsp 1
1 Melt butter in a pan, fry onion until softened.
2 Add 150ml (¼ pint) water and remaining ingredients except cornflour. Bring up to boil, stirring. Cover and simmer for 20 minutes.
3 Blend cornflour with a little cold water. Add to sauce and bring back up to boil, stirring. Simmer until sauce has thickened.
Serve with grilled meat.
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