| Servings | serves |
Ingredients
- 1 tablespoon Olive Oil
- 700 grams Chuck Steak cut into large bite-sized cubes
- Salt and Pepper
- 2 Brown Onion each cut into 8 pieces
- 2 cloves Garlic Cloves minced
- 1 ¼ cups Dry White Wine
- 2 Tomatoes coarsely chopped
- 3 cups Beef or chicken Massel stock
- 2 Potatoes peeled and cut into 2cm pieces
- 1 Carrot peeled and cut into 2cm pieces
- Rosemary Leaves
- Thyme Leaves
Ingredients
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Instructions
- Heat oil in large heavy flame proof casserole dish over medium-high heat. Sprinkle beef with salt and pepper and, working in two batches to avoid overcrowding the dish, cook beef until browned. Place in a bowl.
- Add onions, garlic, rosemary, and thyme to the casserole dish and cook for 3 minutes. Add the wine and tomatoes. Simmer for 8 minutes or until the wine has reduced by about half. Return beef to the pot. Add stock and bring to gentle simmer (beef should be just covered with the liquid). Reduce to medium-low heat and simmer gently for 1½ hours, stirring occasionally.
- Add potatoes and carrot and cover. Simmer gently for 55 minutes, or until vegetables are cooked and the beef is tender enough to cut with a spoon. Using a slotted spoon, transfer the beef and vegetables to a bowl. Boil the remaining liquid for 20 minutes, or until it is reduced by half. Return the beef and vegetables to the pot and simmer gently until heated through.
- Spoon the stew onto 4 serving plates.
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