rich beef stew

1 hour

Ingredients

  • Casserole steak, 1 lb
  • Parsnip, 1 piece
  • Onion, 3 pieces
  • Turnips, 1 piece
  • Spring parsley, 2 pinches
  • Bay leaves
  • Flour, 1 table spoon
  • Carrot, 4 pieces
  • Black olives , 2 oz
  • Tomato puree, 1 table spoon
  • Celery, 1 stem
  • Pepper and salt, 2 pinches
  • Red wine, 1 cup
  • Beef stock or water, 300 milliliters
  • Marjoram, 5 leaves

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method

Cut the meat into cubes and roll in the seasoned flour. Heat the dripping in a fry pan and fry the meat well on all sides until it is browned

Put into an oven casserole add the chopped onions, sliced carrot, chopped celery, diced turnip and parsnip

Barely cover with water or beef stock, add wine and tomato puree. Add the bay leaf, marjoram and parsley.

Cover with a well fitting lid and cook at 300 for 31/2 - 4 hours, slow oven

Fifteen minutes before serving, adjust the seasoning and remove the parsely and the bayleaf

Add the olives and serve.

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