A hearty winter warmer or just a comfort weekend meal!
Ingredients
1kg Stewing beef like chuck or braising beef (can use lamb too) - cut into 3x3cm blocks
50ml Olive oil
1 teaspoon Salt
1/2 teaspoon Black pepper
50g Flour
2 Red onions, chopped
2 teaspoons Garlic, finely diced
1 Red chili, finely diced
400g Tinned chopped tomato
50g Tomato paste
1 teaspoon Sugar
1/2 teaspoon Smoked paprika
125ml Red wine
500ml Beef stock
1 Carrot, sliced
2 Potatoes, cut into blocks
Method
Season your beef with salt and pepper.
Place your flour in a bowl and add the beef, shake to coat all the pieces. Shake off the excess flour.
Heat the oil in a large non-stick pan and fry the beef till golden brown. Remove and keep seperate till later.
Add a little bit more oil to the pan and fry the onions till soft and starting to brown, add the garlic and chili and fry another minute.
Add the tomato paste, sugar and paprika and fry for 1-2 minutes and now add the red wine to de-glaze the pan.
Add the chopped tomatoes, stock, carrot and potato and bring to a boil, add the beef and turn the heat to a simmer. Let it simmer for 60-90 minutes till the beef and potatoes are nice and tender.
Taste and season if needed.
Enjoy with your favorite rice!
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