Channel: Oh Yum with Anna Olson

Category: Howto & Style

Tags: asian recipefilipino foodinspired with anna olsonbeef stewinspiredasian foodbest beef stew recipeanna olson recipesanna olson (chef)beef stew recipehow to make beef stewcoffeecoffee beef stewcoffee and beeffilipino recipe

Description: Chef Anna Olson's brilliant beef stew recipe is inspired by her time spent with Chef Margarita Fores in the Philippines. Follow along with the recipe below! Subscribe for more video recipes: goo.gl/MJV4af Recipe Coffee Braised Beef Stew (Serves 4) Ingredients 30 mL (2 Tbsp) vegetable oil 600g (1.3 lb) stewing beef, cut into 25-mm cubes 15 g (2 Tbsp) cornstarch 180 g (1 ½ cups) diced cooking onion (about 1 onion) 425 g (3 cups) peeled and diced sweet potato 3 cloves garlic, minced 6 g (1 Tbsp) finely grated fresh ginger (about 25 mm piece) 45 mL (3 Tbsp) apple cider vinegar 500 mL (2 cups) beef stock 60 mL (1/4 cup) strong coffee 45 mL (3 Tbsp) maple syrup 30 mL (2 Tbsp) soy sauce, or to taste black pepper Directions 1. Heat the oil in a large braising pot over high heat. Toss the beef with the cornstarch and add this to the pot in a single layer. Let it sear for a minute, then toss in the pot to brown on all sides, about 5 minutes. Remove the beef to a plate and reduce the heat to medium. 2. Add the onions and sauté until they are translucent, about 5 minutes. Add the sweet potato, garlic and ginger and stir for a minute. Add the vinegar and stir (this will pull any tasty, caramelized bits from the bottom of the pan). Add the beef stock, coffee, maple syrup, soy sauce and a little black pepper. Add back the seared beef and bring everything up to a full simmer. Reduce the heat to a gentle simmer and cover, stirring occasionally and cooking for 90 minutes, until the beef is tender. Adjust the seasoning, if needed, and serve with rice. Pickled Squash Marmalade (Makes 750 mL) This condiment is tart and sweet, and is perfect to serve like a chutney or atchara, to cut the richness of a braised dish like beef stew. It can also be served as part of a cheese plate or worked into a salad. Ingredients 550 g (4 cups) peeled and diced butternut squash, cut into ½ cm (1/4-inch) dice 300 g (1 ½ cups) granulated sugar 125 mL (1/2 cup) white vinegar 1 whole lemon, cut in half 1 whole orange, cut in half 5 cm piece (2-inches) lemongrass, bruised with the back of a knife Directions 1. Place the squash, sugar and vinegar in a medium saucepan and stir together over medium heat. Squeeze the juice from the lemon and orange into the pot, and then add the fruit to the pot (the zest will add great flavor). Stir in the piece of lemongrass and bring this up to a simmer. Reduce the heat, if needed, to simmer the squash gently, uncovered, and stirring occasionally for 35 to 40 minutes, until the syrup has thickened and the squash is glossy. (The mixture will thicken as it cools.) Remove the pan from the heat and discard the lemon, orange and lemongrass. Cool the “marmalade” to room temperature and then chill until ready to use. The “marmalade’ will keep for up to 3 months, refrigerated. Shop Anna Olson Cookbooks: lickst.at/shopannaolson Follow Anna on social media: Pinterest: pinterest.com/chefannaolson Twitter: twitter.com/olson_anna Facebook: facebook.com/chefannaolson Instagram: instagram.com/chefannaolson Anna's Official Website: annaolson.ca Follow Oh Yum on... Facebook: facebook.com/ohyumfood Instagram: instagram.com/ohyumfood Pinterest: pinterest.com/ohyumfood Twitter: twitter.com/ohyum_food Official Oh Yum Website: ohyum.tv #Inspired #Beef #OhYum