Porky Potatoy Beard Yogurt Stew Recipes

Steps:

• Cover the potatoes with lots of cold water in a medium saucepan, bring to the boil then simmer for 4 mins. Drain and leave until cool.
• Grease a baking tray. Mix together all the marinade ingredients with a pinch of salt, ensuring they're well combined. Dip potatoes in the marinade, making sure they're well coated, then place on the baking tray. Leave to marinate in the fridge for 30 mins.
• Heat oven to 200C/180C fan/gas 6. Place baking tray in the oven and cook potatoes for 20 mins, until browned and crisp.

Steps:

• In a large heavy bottomed pot, heat 2 tablespoons of oil over medium-high. In a medium bowl, toss beef with flour; season with salt and pepper. Working in two batches, sear beef, turning a few times, until deep golden brown all over, about 8 minutes per batch. Add an extra tablespoon of oil with second batch. Using slotted spoon, transfer beef to a plate.
• Pour off residual fat from pot, if necessary, and discard. Return pot to medium and add remaining tablespoon of oil along with onion and garlic. Cook, stirring occasionally, until softened, about 5 minutes.
• Add tomato paste and cook, stirring, 1 minute. Pour wine and worcestershire into pot and bring to a boil, scraping up brown bits from bottom of pan. Pour stock into pot and return beef to pot along with any juices and add bay leaf. Bring to a boil. Partially cover and reduce to a gentle simmer. Simmer for 1 hour 30 minutes.
• Uncover pot and add potatoes, carrots, and parsnip, partially re-cover, and return to a gentle simmer. Cook until beef and vegetables are tender, about 1 hour. Stir in the peas and season with salt and pepper.
• In a small bowl, combine yogurt, horseradish, and a pinch of cayenne. Sprinkle with more cayenne. In another small bowl, combine the parsley with lemon zest and garlic. Remove bay leaf from stew and serve warm with yogurt sauce and gremolata.