Easiest & Tastiest Beef Cheek Stew
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Prep time: 
Total time: 
Serves: 2 pax as a main; 3 to 4 pax as part of a sharing meal
 
Ingredients
For the Beef
  • 250g - 350g Beef Cheek or Chuck or Ribeye/ etc
  • 1 large Onions (Chopped; about 160g)
  • 1 tablespoon Chopped Garlic
  • 2 Bay Leaves
  • 10 Cherry Tomatoes
  • 500ml Water
  • 1 Beef Stock Cube
  • 2 Tablespoons Soy Sauce (add additional 1 more tablespoon for pressure cooker recipe)
  • 3 Tablespoons Plain flour
Boiling the Potatoes
  • 450g Peeled Starchy Potatoes (eg. Russet potatoes)
  • ½ tablespoon salt
  • Water to cover the potatoes
Horseradish Cream Smashed Potatoes
  • 350g Boiled Potatoes
  • ½ teaspoon Salt
  • 2 tablespoon Cream
  • ¼ teaspoon Horseradish paste (optional)
  • 25g Butter
Spinach
  • 100g Spinach Leaves/ Kale
Instructions
Braising the Beef (For Pressure Cooker)
  1. Add all the ingredients into the pressure cooker
  2. Ensure the flour is properly dissolved.
  3. Pressure cooked for 1.5 hours according to the pressure cooker instruction for cooking beef stew
Braising the beef (For Oven) - Preheat the oven at 160 degree celsius
  1. Add all the ingredients into a oven-proof casserole/pot/dutch-oven/etc.
  2. Use a pot that is just big enough to hold the ingredients and liquid so that the liquid can cover the beef.
  3. Measure the liquid in a seperate measuring cup and add in the flour.
  4. Mix in the flour into the liquid and pour over the pot of beef
  5. Bring the pot to boil over the stove over medium high heat
  6. When boiled, cover with lid (slightly ajar for the escaping of steam from evaporation) or aluminium foil (poke a hole on the foil cover) and transfer to the preheated oven.
  7. Braised for 3 hours or until the beef become super tender
  8. Checked halfway through cooking to see if you need to add more water; the water should remained at slightly more than half of the original level.
Boiling the Potatoes
  1. Add the peeled potatoes into a pot of salted water
  2. Allow it to boil until soft
Smashing and preparing the Horseradish Cream Smashed Potatoes
  1. Remove and drained the potatoes
  2. Place it on a tray and briefly smashed the potatoes (you want the potatoes to be chunky)
  3. Return the smashed potato into the pot over medium low heat if the potato is too cool to melt the butter.
  4. Add all the seasoning and mix until well combine
Blanching the spinach
  1. Add in the spinach into a pot of boiling water for 10 seconds.
  2. Remove and drained
Assembling the dish
  1. Scooop a generous portion of smashed potato onto the serving plate.
  2. Top with the beef, follow by a serving of blanched spinach
  3. Scoop a generous amount of braising gravy over the dish
  4. Serve hot
Recipe by eckitchensg at https://eckitchensg.com/2016/10/easiest-tastiest-beef-cheek-stew/