A couple of weeks ago, I shared with you an amazing product known as Carob. I was introduced to this delicious health food by Forever Young. Since then, it has became a staple at my home. I used the Carob syrup in place of maple syrup, honey, or a liquid sweetener in my cooking. My girls loves drowning their wholewheat waffles and pancake with it as well. I also used it as a drizzle for my avocado smoothie, which taste amazing!
As for the Carob powder, I add it to my pancake mix, smoothies, and use it for cooking. I like the earthy taste of carob, and I’ve been using it as a substitute for cocoa powder in my baking as well. Knowing that Carob is caffeine-free, helps lower cholesterol, and the abundance of health benefits it brings to the table, makes me feel good about using it for the people I love.
I like the subtle sweetness of the Carob powder, and using it for the beef stew adds another dimension of flavour to it, and help balance out the savoriness in the dish. I can only describe this dish as, hearty, earthy, comforting, and non-pretentious. The beef stew will go great with some toasted french bread or steamed white rice. I guarantee you that it is going to warm you from the inside out.
Carob has been used as a natural remedy for human health issues. It is known as a high protein source that contains many essential vitamins such as B, B2, A, D2, E, potassium, and magnesium. The Carob Kibbles are a great healthy alternative to snack on or to use as a garnish for added texture. Carob has anti-allergic, antiseptic, and anti-bacterial benefits. Rich in insoluble fibre, full of antioxidants and phytonutrients, and they are 100% natural with no chemicals or preservatives. This product is also gulten-free!
Here is a quick look on the health benefits of carob as collated by Organic Facts.
The good folks at Forever Young Enterprise has kindly sponsored 2 giveaway hampers for 2 lucky winners to try their hands on making this hearty carob beef stew! Everything you need to make this recipe will be included in the hamper. Comes in so handy for some early Christmas feasting! To take part, simply complete the rafflecopter widget below.
This giveaway ends on Monday, Dec 12, 2016 at 11:59 p.m. Singapore time (GMT+8). There will be 2 winners selected by random.org and will contacted by email. Each winner will receive 1 set only. The winner will need to respond within 48 hours. If there is no response from the winner after 48 hours, another winner will be selected. The winner will be directed to Forever Young Enterprise for collection/delivery; therefore, it is open to Singapore entrants only. This giveaway is sponsored by Forever Young Enterprise Pte Ltd.
- 500g beef chuck, cut into 1 inch cubes
- 140g yellow onion, diced
- 3 cloves garlic, peeled & whole
- 2 ribs celery, sliced into 1½ pieces
- 300g potatoes, 1½ inch cubed
- 140g white button mushrooms, quatered
- 140g baby carrot
- 2 tbsp tomato paste
- 3 tbsp roasted Carob powder
- 2 tbsp plain flour
- 120ml red wine
- 600ml low sodium chicken stock
- 1 tbsp Worcestershire sauce
- 1/2 tsp brown sugar
- 2 dried Bay leaves
- 2 sprigs Thyme
- Cooking oil, as needed
- 55g frozen peas
- Salt and pepper to taste
- Season beef generously with salt and black pepper.
- Heat pot on medium high with 2-3 tbsp of oil.
- Working in batches, sear the beef chuck on all sides.
- Remove and set aside. Leave about 2 tbsp of oil in the pot.
- Add in the mushrooms, celery, potatoes, and carrot.
- Saute until mushroom is brown and soft. Remove and set aside.
- With 1 tbsp of oil in the pot, saute onion and garlic until onion is soften.
- Stir in flour and cook for 1 minute.
- Then de-glaze pot with red wine.
- Add in carob powder, Worcestershire sauce, tomato paste, bay leaves, and thyme.
- Then allow to cook until wine reduced by half.
- Pour in chicken stock and and sugar, then bring it up to a boil.
- Add in beef, the stock should just cover the beef. Add more stock if needed
- Allow to come up to a boil, cover, lower heat to a slow & low simmer, and simmer for 90 minutes. Stirring every now and then and make sure liquid has not evaporated too much.
- Add carrot, potatoes, celery, and mushrooms into the pot. Stir to combine, cover, and allow to simmer for another 30 minutes until vegetables are tender.
- Then remove cover and reduce gravy to desired consistency if needed.
- Season to taste.
- Lastly, stir in peas.
- Remove from heat and serve immediately.
- Serve it with toasted French bread or steamed white rice.