So, this Queen has just returned from a little soiree north where it still feels a little more like summertime at the moment.

Returning further down, down under has left me a little underwhelmed, especially in the weather department. This led me on a journey, guided by my tummy and my chilly feet, directly to some winter kitchen time. Turns out, it was exactly what I needed to warm the cockles of my heart and bring a smile to my dial. But ahhhhh....what to make? After a quick fossick through the freezer I found some chuck steak which, when I removed it from the freezer, screamed three words to me. Red Wine Stew! You could also call this by the French name - Beef Daube which would allow you to serve it as dinner party fare.

In your CombiSteam oven, the best way to cook any of your long time, low temperature slow cooked style dishes is to use Hot Air+Steaming. It's absolutely perfect for casseroles, stews and hot pots as well as any long, slowly cooked, meats like a lamb shoulder. If adapting recipes you can stick with the specified Fan Forced temp and cooking time - it's really about changing the function to allow the Steam to work it's magic. If your CombiSteam has a variable steam setting you won't need much - perhaps 20-30%. Adding the extra moisture inside the oven ensures your sauce and juices don't reduce too far and dry up, keeping your meat deliciously tender and moist. Remember too - no lids! If you have a lovely casserole dish or cast iron pot go ahead and use it as you normally would, but just forget the lid. Let the steam get in there and do it's thing. Traditionally to prepare a dish like this you would seal or brown the meat first and then sauté the vegetables before adding the other ingredients and cooking. I have found that there is very little to be gained from this extra palava when cooking in the beautifully sealed CombiSteam environment, so I just skip all that and throw it all in. I challenge you to tell me it's worth the extra effort!

So here is my royal recipe for a gorgeous warming stew, casserole or hot pot made with a budget cut of beef, some seasonal root veggies and a little red wine for good measure. It's perfect served over some creamy, buttery mashed potatoes so be sure to see my note below to help with that.

Beef & Red Wine Hot Pot
(serves 6 dish and can be doubled if your pot allows)

Ingredients:
approx 2kg chuck steak (diced into chunks around 4cm each)
2 cloves garlic (crushed or roughly chopped)
6 sprigs fresh thyme or 2 large sprigs fresh rosemary (leaves picked, stalks discarded)
1 onion (diced)
1 stick celery (sliced thickly)
1 large carrot (halved lengthways, then sliced thickly)
1 parsnip (halved lengthways, then sliced thickly)
4 large flat mushrooms (roughly chopped)
1/2 cup frozen peas (optional)
1/2 cup red wine
500ml beef stock
1/2 cup plain flour (or use rice or cornflour if gluten free)
1 heaped tbs dijon mustard
2 anchovies
1 tbs Worcestershire sauce
1 tbs tomato paste
S&P

Method:

1. Place the meat, garlic, herbs and veggies, except the mushrooms & peas, into a large heavy casserole dish or pot (I use cast iron - Le Creuset but as long as it's oven proof you'll be dandy!)

2. Stir through the flour, mustard, anchovie, Worcestershire and tomato paste until well combined. Season very well with S&P. Pour in the red wine and then the stock. It should be just covering the meat & veggies - if not you can add a little extra water, stock or wine to make it up.

3. Place into the CombiSteam (cold start is fine but you can preheat if you like) and select Hot Air+Steaming/Combination Steam. Set the temperature to 140°C. Set a reminder (bell) timer for 2 ½ hours. Leave to cook.

4. When the timer rings remove the pot and stir in the mushrooms. Return to the oven for the remaining 30 minutes. At the end of the 3 hour cooking duration remove the dish from the oven and check that the beef is lovely and tender and pulling apart easily. If it is stir through the peas (if using). (If meat is not tender return to the oven for an additional 30 minutes and check again - continue until beautiful and tender soft)

5. Serve with mashed potatoes, rice, polenta or even on some good buttered bread or toast.

If you like it a little more "red winey" you can adjust the ratio of wine to stock to suit too. You can also adjust the amount of flour used depending on how thick you like the sauce - I like mine thick!

Tip: To make mashed potatoes peel and chop some white fleshed/floury potatoes then place on the steamer tray lined with baking paper. Steam at 100°C for around 30 mins or until very tender. Mash with butter and milk or cream until smooth. You can do this when the hot pot comes out of the oven - just cover the casserole dish with a lid (see it comes in handy eventually?!) to keep it hot. You can often cool down your oven quickly when changing from a fan forced function to just Steam by opening your oven door and selecting Hot Air (or Fan Forced) and setting to it's lowest temp and allowing the hot air to be blown out of the oven. Otherwise just leave the door open for 5-10 mins while you peel and prep your potatoes.

Hope this one brings you and yours some winter warmth and goodness.

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In the meantime, happy CombiSteaming!

Yours in the kitchen,

The CSQ. x