Beef stew

By admin
06 August 2013

A wonderful stew to warm hearts and tummies on a cold winter's day

Serves 4-6

Preparation time: 10 min

Cooking time: 2 hours

500 g stewing beef, cubed

salt and freshly ground black pepper

45 ml (3 T) oil

3 leeks, sliced

1 onion, chopped

4 garlic cloves, chopped

4 carrots, sliced

60 ml (¼ c) tomato paste

125 ml (½ c) red wine vinegar

1 can (410 g) whole tomatoes

750 ml (3 c) beef stock

4 sprigs of thyme

rice to serve

1 Season the beef with salt and pepper. Heat the oil in a large pot over high heat and brown the meat in batches. Set the meat aside on a plate.

2 Reduce the heat and add the leeks, onion, garlic and carrots to the pot. Cook for 5 minutes or until soft. Stir in the tomato paste and return the beef to the pot. Add the vinegar, tomatoes, stock and thyme and simmer, covered, for 2 hours or until meat is tender.

3 Serve on rice.

- Hope Malau

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