Stew Beef with Red Wine

2021-07-25
  • Yield : 1
  • Servings : 4
  • Prep Time : 5m
  • Cook Time : 25m

This is perfect match with rice, pasta and potato mash.

Tips: Beef must be fried golden on all sides to help seal off the gravy

Ingredients

  • Chuck Steak(chopped) 500g
  • Onion(diced) 1 pc
  • Carrot(diced) 1 pc
  • Mushroom(silced) 100g
  • Tomato(diced) 2 pcs
  • Red Wine 300ml
  • Chicken Broth 700ml
  • Tomato Paste 100g
  • Bay Leave 2 sheet
  • Mixed Dried Herbs 1 tsp
  • Oil 2 tsp
  • SEASONING
  • Salt 1.5 tsp
  • Sugar 1 tsp
  • Vinegar 1 tsp
  • Black Pepper some

Method

Step 1

Heat a large pot with 2 tsp oil. Fry the beef until golden. Take out and set aside.

Step 2

In the same pot, add onion and fry until translucent. Add carrot, mushroom and tomato. Cook for 2 minutes.

Step 3

Bring the beef back to the pot. Pour into the wine and let the alcohol evaporate. Add seasoning, chicken broth, tomato paste, bay leaves and mixed herbs. bring to boil. Cover with a lid, cook over low heat for an hour. turn off the heat. Keep the lid on for another 15 minutes. Serve with pasta, rice or potato mash.

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