So on with it then…
You can’t deny that winter is the season that we find and need comfort. The frosty weather make our houses homes, with cozy fireplaces or heaters warming up our living spaces, luxurious bedding and blankets engulfing us.
We get lured back into our kitchens were we prepare soothing soups and stews for our families, enjoying comforting warming meals together.
Our happy place.
There is nothing more satisfying than enjoying a comforting meal in winter. This recipe of Beefy Bread Baskets sure speaks of comfort. Soft freshly baked bread buns, filled to the rim with flavoursome beef and vegetable stew, complimented with a curry crème – warming aromas that fill the entire house (and tummies) with comfort.
And yes – I baked my own bread buns guys, and so can you:
It is a perfect meal for a lazy and chilly Sunday lunch. There is some time in the preparation, but you can easily cut down on it by using store bought buns instead of homemade ones. But where’s the fun in that, right?
| Prep Time | 2 hours, incl baking bread |
| Cook Time | 1,40 hours |
| Servings | people |
- 500 gr flour
- 50 gr soft butter
- 1 10gr instant yeast sachet
- 1 teaspoon salt
- 300 ml warm water
- olive oil for handling
- 2 cloves garlic crushed
- 15 ml olive oil
- 2 whole star anise spice
- 3 tablespoons white wine vinegar
- 500 gr beef stewing meat
- 2 carrots peeled and sliced
- 1 celery stalk chopped
- 2 turnips peeled and chopped
- handful chopped parsley
- 2 knorr beef stock pots
- salt and black pepper to season
- 2 teaspoons butter
- 1 teaspoon curry powder
- 1/2 cup milk
Ingredients Bread Buns
Beef Stew
Curry Creme
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- In a large mixing bowl, add the flour, butter, yeast and salt and combine.
- Add half of the water, turn over, add more water until incorporated.
- Drizzle a clean surface with oil, kneading the dough for 4 minutes.
- Cover with a wet cloth, set aside to double in size – app 1 hour.
- After doubling in size, knock it down, cover and leave to rise again. App 1 hour.
- Preheat oven to 200 degrees Celcius, lightly flour a baking tray, devide the dough in 4 balls and bake for 30 minutes until crisp and golden.
- While your dough for the bread are rising, you can prepare your stew by heating up the olive oil in a cast iron pot, and sautéing the garlic and star anise.
- Add the white wine vinegar and brown the meat.
- Add the Knorr stock pots, mix, cover with water and cook for one hour, stirring occasionally.
- Next you can add the veggies, ensuring there is enough liquid , simmer for another 40 minutes until veggies are soft.
- To thicken the sauce, you can crush or mash some of the cooked turnips and stir it in the sauce.
- Season with black pepper, but taste before seasoning with salt – as the stock pots are quite salty.
- On low heat, melt the butter, add the curry paste and allow to simmer.
- Remove from heat and add the milk, whisking to avoid curdling.
- Open the tops of the bread buns, by gently removing the top layer of bread, you can remove a bit of bread inside to form a cup.
- Add the beef stew, garnish with chopped coriander and serve with curry crème on the side.
