Bee Keeper Stew.

I have no evidence that bee keepers actually eat this , in fact I presume that the name is just a made up name that gives it a little romantic name, better than beef and honey. It is in fact just that and nothing more but the honey in the stew gives it some kind of sweet lift. Cook the meat slowly over a couple of hours and then at the end add the honey and it is a very comforting dish.

30g/1oz plain flour
450g/1lb Stewing steak,
3 tbsp. vegetable oil
1 onion, chopped
2 carrots, chopped
2 leeks, chopped
½ medium turnip, chopped
1 tbsp. honey
Some fresh thyme
550ml/1 pint beef stock
2 large potatoes, chopped
Salt and freshly ground black pepper to taste

First get you have to flour you meat. Now you want to get all the meat as dry as you can first, you do not want a lot of blood on it or all the flour will just from lumps and not coat the beef. So stick you beef in a colander for a while before you use it and it drain away. Then get you beef in a bowl and start by adding the flour and season with the salt and pepper. Now start tossing the beef in it so it is all cover in an even layer of flour. If you like you can do this in a plastic bag just pop every thing in and shake it all about.

Now get a hot frying pan and start to seal of you r meat. What you want is for the flour on the out side of the beef to take on a nice dark brown colure. Once you have got it to that stage then you can take it out of the pan and add your onions. Cooke the onions down and then add them to the cooking pot. Now take your frying pan put it back on the heat, let it get hot and add some water. Make sure that all the flour that has stuck to the pan comes away in the water. And that all the juices from the beef are fully deglazed in the water then add this to the beef and the onions.

Add the beef stock and thyme, put the stew on a high heat till it has boiled then turn the heat down to low and put a lid on the pan let it simmer for about 1 hour .Keep a eye on the pan you do not want it to boil dry so if you have to add a little more water.

Chop all your vegetable up to a similar size so that they will all cook at the same time. Once your meat has started to go tender then add the vegetable and cover once more with the lid. Let this cook for another 30 to 40 minuets. Stir occasionally so that all the vegetables get a chance to cook in the stock that the beef has been cooked in.

Taste once more and see if you want any more seasoning and then add the honey at the end of the cooking. If you are not going to eat it that day wait till you reheat the stew and add it just before serving.

Now all you need to do is make some whole grain mustard dumplings and you have a good winter warming stew.