It's still cold out there, we had a big hail storm.
So the slow cooker was the way to go again, with a bit of everything, and it's a hearty meal with a budget and minimum time - the slow cooker did most of the job and we were coming home to a warm dinner.
Winter Warming Spicey Beef Rib Stew
1.5 Kilo of Meaty Beef Spare Ribs – cut by butcher in 1-1.5 inch cubes
3 large Desiree potatoes, skinned and cubed.
1 carrot, skinned and cubed
½ cup of mixed beans (I used pinto beans and chick peas, soaked overnight)
2 small onions, cut in chunks.
3-4 bay leaves (I used dried ones as I haven’t got fresh ones on hand this time)
1 tbsp paprika powder (Hungarian style)
1 tsp cumin powder
1 tsp nutmeg powder
1 tsp clove powder
1 tsp cinnamon powder
Bit of ground black pepper
1 tbsp white pepper grounded
¼ cup of plain flour
½ cup of dry red wine
1 tbsp salt
1 tsp raw sugar
1 cup beef stock
¼ cup plain yoghurt (I normally use Greek style)
Cut vegetables in cubes and mix the spices in a seperate bowl, soak the beans and chick peas over night.
Coat ribs with a mix of plain flour and white pepper, heat a bit of cooking oil in pan and lightly brown sides of the ribs.
Add vegetables to the bottom of slow cooker, and then add the ribs.
Add all the spices and the bay leave and then add the red wine, stock and salt and sugar.
Turn the slow cooker on high for 20 minutes and then switch to slow, cook for 6 hours or more. If continue to cook on high, you will only need half of the cooking time.
Add yoghurt and stir through, cook for a further 30 minutes and serve with Kartoffelpuffers…