Beef & Lentils Stew

Over here, mamak food is a WHOLE CULTURE on its own. Some people live for times when they can socialize around some roti canai (flaky griddle flat bread) & teh tarik (pulled tea). Yes, I can attempt to translate it to English but it’s something you’ve got to see to believe.

Murtabak & Roti Canai

mamak food

As you can see, I like to drown things in curry & dhal. I’ve heard of some people complaining that dhal is too chunky, gritty etc etc. That sounds like an abomination to me.  Complain? About dhal? Crazy!!! I love smothering my roti canai  & rice with dhal. And my principle in life is (well, most parts of my life) if you like to eat it, learn to make it.

I had very very little experience cooking with lentils. Dhal lentils didn’t seem too different from mung beans & I’ve had experience with those. Shouldn’t be too tough! Instead of taking the usual familiar route of roti canai dhal, I wanted to make a meal out of this & turn the whole thing into a warm hearty stew.

This recipe calls for Dhal Lentils, Stewing Beef, Garlic, Onion, Potatoes, Sundried Tomatoes, Tomato Puree, Fresh Tomato, Bay Leaves, Salt, Pepper & Water! Doesn’t seem too overwhelming, right?
Beef & Lentils Stew 1

Always always brown stewing meats. Or so I’ve been told. I do as I’m told.
Beef & Lentils Stew 2

In with everything else!
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I used dhal lentils. You can use any kind of lentils you like! In fact, the recipe I used called for red lentils. Some lentils require overnight soaking, some don’t. So check that out before using, mmkay? For mine, I soaked the lentils for about an hour.
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Plenty of that tomato. You can just go straight up canned chopped tomatoes, which of course I don’t have because I grabbed the can of puree without even looking at the label. No worries though. I tossed in a chopped fresh tomato & we’re even.
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In about an hour, you’ll get a pot of luscious, fragrant stew that will warm you inside out!
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Other than the occasional stir, this stew makes itself while you potter about the house or sit around with a cup of pumpkin spiced coffee & a good book. (That’s what I’d do in my perfect imaginary life…)
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I like the tang that sundried tomatoes bring to this very rich stew. It’s like that wildcard relative in a family gathering who livens everything up with stories of  her recent body exam or her neighbour’s strange habit. In a good way. You know you have one of those in your family ;-)
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With carbs and protein all mashed into one dish, you will only need something green & crunchy to complete the meal.
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I went for the stirfried lettuce route. Salad would be nice.
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Okay, last picture of the stew.
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Want more carbs in your meal as though the potatoes is not enough? Add bread. Or rice as hubs did. Because everything goes with rice. (His logic)
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What stews have you made this year? Also, any recommendation on lentil recipes?


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“It is He that buildeth His stories in the heaven, and hath founded His troop in the earth; He that calleth for the waters of the sea, and poureth them out upon the face of the earth: The LORD is His name.” {Amos 9:6}

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Beef & Lentils Stew
 
Prep time
Cook time
Total time
 
Use any types of lentils you prefer. Just make sure to check if the chosen lentils require advance soaking time.
Author:
Recipe type: Main
Cuisine: Fusion
Serves: 4-6
Ingredients
  • 2 tbsp Sunflower Oil
  • 16 oz OR 500g Stewing Beef, cut into 2 inch chunks
  • 2 cups OR 500ml Stock (I used chicken but beef or veal works)
  • 2 Pink Potatoes, washed & cut into large chunks
  • ½ cup Sun-Dried Tomatoes in Olive Oil, drained
  • 1 large Bay Leaf or 3 small ones
  • ¾ cups OR 150g Dhal Split Lentils, soaked briefly
  • 1 cup Tomato Puree
  • 1 Fresh Tomato, chopped
  • Salt & Freshly Ground Pepper
Steps
  1. Heat the sunflower oil in a large, heavy-based pan over a MED HIGH heat.
  2. Season beef chunks with salt & pepper then sear in batches if necessary, until golden brown all over. Remove & transfer to a bowl.
  3. Reduce heat to MED & add the potato the dish and let it cook for 1-2 minutes, stirring occasionally.
  4. Add the lentils, sun-dried tomatoes, bay leaf, tomato puree, chopped tomatoes & beef back to the dish.
  5. Stir well, then add the stock. Bring the stew to the boil. Cover & reduce to a simmer for 60-70 minutes until the beef is tender and the lentils are soft and cooked. Stir occasionally.
  6. Remove from the heat and adjust the seasoning to taste.
  7. Serve with a simple green salad.

Recipe adapted from: Tesco RealFood

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Lemon Poppy Seed Scones with Fresh Strawberry Sauce

Scones. Do we have enough of them in our lives? I can’t say I have them enough and I always want some when the weather gets a bit chilly after the rain. Especially in the mornings when the sky is kinda gloomy, the air is fresh and all I wanna do is curl up into a tight, tight ball in bed and not go to work.

Except, I need to fund my baking sprees one way or another so as hard as it feels, I dig myself up and drag my sleepy head out of that black hole of a bed. A nice warm scone would be a great wake up call. Would you make me a scone since I made you some?

I even tossed in some lemon zest & topped it with fresh strawberries to help you brighten up in the mornings!

Over exposure!! But can anyone really say no to chopped fresh strawberries (or even frozen!) macerated in a pile of powdered sugar?
Lemon Poppyseed Scones with Strawberry Sauce 1

I love adding brown sugar into scones because it makes them feel like a caramelly warm hug.
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Mmmm… crunchy poppy seeds.
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Can’t make scones without a food processor. Warm kitchen + cold butter = food processor!
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Buttery crumble. Takes all the work out of cutting butter into the flour.
Lemon Poppyseed Scones with Strawberry Sauce 5

Buttermilk will make this a nice soft pillow.
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Doughy doughy. Love the cute speckles!
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Did you notice that the sun has risen? Perfect timing for breakfast. Pat pat pat.
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These smelt AH-MAZING!
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So tempting to cram as many as possible into my mouth right out of the oven.
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But it’s best topped with sweetened strawberries & whipped cream.
Lemon Poppyseed Scones with Strawberry Sauce 11

 Mmmm… I’d get out of bed EARLY every day if I have a steaming hot tray of these waiting for me.

Raisin Scones
Raisin Scones 10

Coconut Walnut Scones
Coconut Walnut Scones 12

Vanilla Poppy Seed Cupcakes with Lemon-Lime Sugar
Vanilla Poppy Seed Cupcakes 14

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“And Abraham called the name of that place Jehovahjireh {God the Provider}: as it is said to this day, In the mount of the LORD it shall be seen.” {Genesis 22:14}

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Lemon Poppyseed Scones with Fresh Strawberry Sauce
 
Prep time
Cook time
Total time
 
I doubled this recipe to serve a crowd. The recipe below reflects a more homey serving size. :-)
Author:
Recipe type: Breakfast
Serves: 12 wedges or appx. 15 circles
Ingredients
  • ¼ cup Powdered Sugar
  • ½ cup chopped fresh Strawberries (frozen works too)
  • 3 oz (6 tbsp) Butter, cold
  • ¼ cup Brown Sugar
  • 1½ cup Flour
  • ¼ tsp Baking Soda
  • ¾ tsp Baking Powder
  • 2 tbsp Poppy Seeds
  • Zest of one Lemon
  • ½ cup & 1 tbsp Buttermilk
  • ½ cup Whipping Cream
Steps
  1. Stir together strawberries & powdered sugar. Leave in the fridge to macerate.
  2. Meanwhile, mix together the flour, sugar, salt, baking soda, baking powder, lemon zest & poppy seeds in a mixing bowl.
  3. Cut the butter into several pieces & place into food processor.
  4. Pulse butter into the flour mixture until most of the butter pieces are pea sized.
  5. Stir in the buttermilk & gently mix until the dough just comes together.
  6. Wrap tightly in plastic and refrigerate for at least 20 minutes, or up to a day if the dough seems too soft.
  7. When you’re ready to bake the scones, heat oven to 400F or 200C.
  8. Pat the dough into ¾ inch tall. Cut the dough with a 1½ inch circles or cut it into 8 to 12 wedges, and space the pieces at least 2 inches apart on a baking sheet.
  9. Bake until golden brown – about 20 minutes for wedges or 10 minutes for circles.
  10. While scones are baking, whip cream into soft peaks.
  11. When the scones are golden brown, leave to cool for about 15 minutes.
  12. To serve, top with macerated strawberries & whipped cream!

Recipe from: Recipe Muse

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