Stew with beef and tomatoes
This hearty beef stew is packed with flavour and all the veggies help to bulk up the meal. Remember, when cooking red meat to remove all visible fat and spoon off any fat from the top of the stew before serving.
Ready in2 hours 30 mins
Serving sizeServes 6
- 2 tsp (10 ml) sunflower oil
- 1 kg beef stewing meat with bones, all fat removed
- 2 onions, chopped
- 3 celery stalks, thickly sliced
- 3 carrots, sliced diagonally into large chunks
- 1 clove of garlic, finely chopped
- 1 x 410 g tin chopped tomatoes
- 2 tbsp (30 ml) tomato paste
- 1 tsp (5 ml) dried mixed herbs
- 1 tbsp (15 ml) dried or chopped fresh origanum
- 2 bay leaves
- 1 tsp (5 ml) paprika
- ½ tsp (2,5 ml) salt
- ½ cup (125 ml) water or dry red wine
- ½ cup (125 ml) Homemade stock or water with 2 tbsp dried mixed herbs
- lemon juice and black pepper to taste
- pinch of cayenne pepper
- Heat oil in a large pot and fry meat in batches until browned. Spoon out.
- Fry onions, celery, carrots and garlic for a few minutes.
- Add tomatoes, tomato paste, meat, herbs, bay leaves, paprika, salt, water and stock. Bring to the boil.
- Reduce the heat and simmer with a lid for 1 ½-2 hours or until the meat is tender.
- Season with lemon juice, pepper and cayenne pepper. Remember not to add more salt at the table.
- Serve on small portions of brown rice or mashed potatoes and green beans.
- Substitute the beef with chicken, skin and all fat removed, and simmer for 45 minutes.
- Use ostrich and venison as these are lower in fat than beef and lamb.
- To bulk up this stew, add a tin of butter beans, drained. More veggies or tinned beans or lentils can also be added to the stew to add to the meal.
- Spoon any fat from the top of a stew before serving.
This recipe is from Cooking from the heart, 1st edition
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