This is a really simple, straightforward dish that’s perfect for a cold winer’s evening.
You simply cut up your beef into big chunks, add oil to your pot and brown the meat. Add in your onions, garlic and the rest of your dry ingredients. Mix well and then add the beef stock and the rest of your wet ingredients.
Pop some bay leafs on top and close the lid.
Allow it to simmer on a low heat for a good couple of hours. This will give you soft, tender beef.
When the meat is almost done, remove the lid and raise the heat to a medium simmer. It’s time to reduce down those juices and create the thick sauce. remember, there’s no cornflour or thickening agent in here.
Pay attention, stirring frequently into you reach the right consistency.
That’s all there is to it. Time to enjoy.
Serve with noodles, or potatoes and your favourite veg.
Ingredients:
Chuck beef (or similar stewing beef – don’t use an expensive prime cut)
Onions, paprika (lots of it), passata, balsamic vinegar, olive oil, caraway and black onion seeds, brown sugar, oregano, garlic, salt & pepper, beef stock and some bay leaves.
Optional; A Knorr Paprika and Sun-dried Tomato stockpot (or similar)
Music:
Danse Macabre by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 licence. https://creativecommons.org/licenses/by/4.0/
Source: http://incompetech.com/music/royalty-free/index.html?collection=005
Artist: http://incompetech.com/
source
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