Ingredients
| 50 gm |
plain wholemeal flour |
| 5 ml |
ground chili powder |
| 5 ml |
fresh ground FAIRTRADE black pepper |
| 5 ml |
sea salt |
| 1 kg |
stewing beef |
| 100 ml |
FAIRTRADE red wine |
| 25 ml |
white vinegar |
| 2 or 3 |
fresh bay leaves |
| 2 |
medium onions |
| 4 |
cloves garlic |
| 500 gm |
organic carrots |
| 500 gm |
FAIRTRADE potatoes |
| FAIRTRADE |
Sources
FAIRTRADE Fresh fruit and veg
Lemons
Wine
Chili peppers
Herbs and Spices
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Method
Preparation
Trim the meat and cube (about 2 to 3 cm).
Mix the flour with chili powder and pepper, and then coat the cubed beef as well as possible with the flour mixture.
Skin the garlic cloves, the onions (chop large), peel the carrots and slice thick, peel the potatoes and cut large.
Mix the wine and vinegar.
Cooking
Heat a little sunflower oil in the stewing pot and brown well the cubed floured beef.
Once the beef is browned, remove from the pot and deglaze the pot using the wine and vinegar mixture.
Add the bay leaves and a little salt and pepper as seasoning.
Add the onions and garlic and return the beef to the pot.
Make up the liquid to just cover the beef, with either beef stock, or water.
Bring to the boil, cover and simmer for 90 minutes or until the beef is tender.
Add the carrots and simmer for 5 to 10 minutes.
Add the potatoes and simmer (covered) for about 30 minutes or until the vegetables are tender.
Adjust seasoning to taste.
If not spicy hot enough add a few drops of tabasco sauce.
If not moist enough, add a little more red wine.
To serve
Serve hot with doorsteps of fresh bread.
Variation
Stews are one of the most flexible and versatile dishes going. Flex everything until you get to Puchero or Bollito Misto.
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