New Stock has now arrived - November 2024

We have now received our latest stock from Thailand and emails have been sent out to customers that have been waiting patiently for the Kom-Kom 019 Wave Knife to arrive.

We have also received new stock from Risam Kitchen in China. Check out some of our new additions including the roller sharpening system or the Big-V Sharpener.

Now that the clocks have gone back and the evenings are darker earlier, we have started cooking our warming winter stews. Kiwi Brand and Kom-Kom knives and peelers make light work of those root vegetables and onions.

Family beef stew with a French twist.
SERVES 4

500g or 3/4 lb of shin beef or stewing beef
Vegetable oil
2 large mild onions, sliced
3 medium carrots, cubed (sized to personal preference)
1 medium turnip, cubed
570 ml 1 pint brown stock - we use Knorr stock pots
100g of red wine
Mixed herbs 1 teaspoon
Bay leaf
1 stick of celery chopped in 3 lengths
Worcester Sauce 1tsp
Tomato Puree
Garlic puree (or a crushed clove of garlic)
Salt and Pepper
30g Pearl Barley

1 Preheat the oven to 150°C 300°F gas mark 2.

2 We prefer to use beef shin for this but any cubed beef will work fine. Brown the beef cubes on all sides, a few at a time so that they brown properly rather than sitting in liquid, and then transfer them to a casserole dish. Remove any sediment from the bottom of the pan with the stock and put in the casserole dish and then heat a little more oil and continue browning the meat until all is transferred to the casserole dish.

Fry the onion, carrot and turnip in the pan until golden-brown and place them in the casserole. This is best done in batches so they are browned nicely.

Pour the stock into the pan and bring to the boil, scraping any remaining sediment from the bottom. Stir in the seasoning, Worcester Sauce, bay leaf, mixed herbs, celery and pour on to the meat The meat should be covered almost completely. Bring to the boil, then simmer for a couple of minutes.

Add the wine to the frying pan and simmer for a few minutes so remove the alcohol. Add the tomato puree, garlic and stir in and cook for a minute before adding to the casserole dish.

Season well with freshly ground pepper and good quality sea salt (we like to use Malden Salt).

Cover the casserole and cook in the oven for 2 to 2.5 hours. After 1 hour stir in the barley. Skim off any excess fat.

NOTE: This stew tastes even better if it is stored in the fridge for a day before eating. Serve with Crusty bread and cheddar cheese cubed or try adding some Brie. This time of year some steamed greens are also a great healthy addition.