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Prep Time: 0 Minutes Cook Time: 210 Minutes |
Ready In: 210 Minutes Servings: 6 |
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An easy stew for a cold day, which will fill the kitchen with wonderful smells, and you don't need to be present. Ingredients:
750 gr lean beef cut in 4 cm cubes. |
6 tbs olive oil. |
4 ripe tomatoes chopped. |
1/2 c mushrooms sliced. |
1 red pepper ( 2cm), (optional). |
2 big onions chopped. |
3 garlic cloves chopped. |
4 cloves |
2 all spice grains crushed. |
1/2 ts ground cumin. |
1/2 ts cayenne. |
1/2 ts paprika. |
1 ts curry. |
1/2 ts black pepper. |
1 ts salt. |
1 ts ginger shredded. |
1 ts fresh thyme leaves. |
6 sage leaves |
1/2 c dry red whine. |
3 bay leaves |
1 tbs balsamic vinegar. |
1 ts worcestershire sauce. |
1/2 c beef broth (from cube). |
3 tbs flour. |
3 tbs margarine. |
Directions:
1. Put cumin, cayenne, black pepper, paprika, curry, ginger and salt in a jar close and shake to mix.
2. Put spice mixture in a plastic bag, add meat and close, shake till meat is coated.
3. Heat oil in a wide deep frying pan add meat and stirr/bake at high heat all around till browned, (ca 6 min), take meat out and set aside.
4. Saute onion and garlic 10 min on low heat, add tomatoes and cook another 5 min, put meat back in the pan.
5. Add mushrooms, red pepper,cloves, bay leaves, sage, thyme and all spice.
6. Add balsamic vinegar, whine, broth and worcestershire sauce if necessary add a little water, meat has to be covered with liquid.
7. Simmer for 1 hour on the lowest heat pan covered.
8. Make a roux from flour and margarine and put in the pan, simmer 2 hours more or till meat falls apart pan covered.
9. Serve hot with boiled potatoes, a tomato chutney and a green salad.
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