Traditional beef pot

By admin
30 May 2014

This is a rich, fragrant stew, which can be cooked on top of the stove or in the oven. We served it with polenta flavoured with feta cheese. It is especially tasty if made the previous day and reheated.

Serves 6-8 Preparation time: 20 min Cooking time: 2½-3 hours

  • 125 ml (½ c) flour
  • salt and black pepper
  • 2 kg thick rib, sawn into pieces,
  • bone and all
  • 45 ml (3 T) olive oil
  • 1 onion, sliced into rings
  • 5 cloves garlic, crushed
  • 6 carrots, chopped
  • 3 stalks celery, chopped
  • 6 whole pickling onions,
  • peeled
  • 500 ml (2 c) red wine
  • 310 ml (1¼ c) beef stock
  • 15 ml (1 T) tomato paste
  • 20 ml (4 t) fresh thyme leaves
  • grated lemon zest

1 Combine the flour, salt and pepper and roll the meat in the mixture.

2 Heat the olive oil in a large saucepan and brown the meat in batches. Remove the meat and

wipe the saucepan clean.

3 Heat a little more oil in the saucepan and sauté the vegetables until softened.

4 Return meat to the saucepan.

5 Mix the wine, stock and tomato paste and heat slightly. Add the mixture and the thyme

to the meat in the saucepan and bring to the boil. Reduce the heat and simmer until the meat

is tender and nearly falls off the bone.

6 Season with more salt and pepper if necessary and add the lemon zest.

7 Serve with polenta.

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