BEEF STEW

 

                                              BEEF STEW

INGREDIENTS:

1 kg beef "chuck" meat, cut into cubes (1 cm)

1 tablespoon olive oil

1 onion, chopped

2 carrots, peeled and diced (1 cup)

2 celery stalks, diced

1 teaspoon of salt

1/2 teaspoon black pepper

1/4 cup cake flour

1 can of beef stock

1 can of tomato soup or (3 fresh tomatoes and a tablespoon of tomato puree)

1 bay leaf

1/4 teaspoon thyme

1/4 teaspoon rosemary

500-gram potatoes, cut into cubes

1/2 cup frozen peas

 INSTRUCTIONS:

1. Heat the olive oil over medium heat. Add the beef and cook, stirring occasionally, until browned on all sides.

2. Add the onion, carrots, celery, salt and pepper to the pot. Cook, stirring occasionally, until the vegetables are tender, about 10 minutes.

3. Sprinkle the flour over the vegetables and cook, stirring constantly, for 1 minute.

4. Stir in the beef stock, tomato soup, bay leaf, thyme and rosemary.

5. Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, or until the beef is tender.

6. Add the potatoes and peas to the pot. Cover and simmer for another 15 minutes, or until the potatoes are tender.

7. Season with salt and pepper to taste.

 

TIPS:

Can be made with any other beef, lamb or chicken.

For a richer flavor, brown the beef.

Use a good quality beef broth for the best flavor.

Serve hot with rice, Samp, corn porridge or your favorite bread or rolls.