Ingredients
1kg Stewing Beef, in Cube
3 tablespoons of olive oil
3 onions, chopped
3 carrots, sliced thickly
3 stalks of celery, chopped
1 head of garlic, peeled
1 botle of french red wine, Burgundy or Bordeaux
60ml tomato paste
400ml of beef stock
2 tablespoons dried thyme
Salt and pepper
3 tablespoons of olive oil
3 onions, chopped
3 carrots, sliced thickly
3 stalks of celery, chopped
1 head of garlic, peeled
1 botle of french red wine, Burgundy or Bordeaux
60ml tomato paste
400ml of beef stock
2 tablespoons dried thyme
Salt and pepper
Flour (For thickening, add more if you like it thicker. i use 2 Tbsp)
Mash Potatoes
5 Russet Potatoes
Knob of butter
50g shaved Parmesan Cheese
Extra Virgin Olive Oil
Pepper
Method
1. Heat oil in a large pot, season beef with salt and pepper and brown evenly and thoroughly.
2. Remove beef and add onions, carrot and celery to the pot. Sauté, making sure to scrape up any brown bits on the bottom of the pan until the vegetables are caramelized.
3. Add garlic, wine and tomato paste and stir well.
4. Add beef stock and beef and bring to a simmer, covered, for 2-3 hours, until meat is very tender
5. In the meantime, peel and chop up the potatoes.
5. In the meantime, peel and chop up the potatoes.
6. Boil them in a pot for 10 mins
7. Drain and add butter, olive oil and cheese
8. Mash the potatoes
9. If you like the thick gravy, add in 2 tablespoon flour to the beef and stir well.
10. Serve beef on top of a bed of mashed potatoes.
11. Enjoy!
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