Italian beef stew
- Preparation and cooking time
- Prep:
- Cook:
- A little work
Ingredients
- 2tbsp Plain flour
- A pinch of salt
- A pinch of pepper
- 470g Stewing beef steak, cut into chunks
- 3tbsp Vegetable oil
- 25g Butter
- 1 Onion, peeled and chopped
- 400g New potatoes, peeled and chopped
- 2 Carrots, peeled and sliced
- 2 Sticks of celery, chopped
- 2 Garlic cloves, peeled and crushed
- 400g Tinned chopped tomatoes
- 1tsp Sugar
- 1tsp Mixed Mediterranean herbs
- 300ml Vegetable stock (made with half reduced-salt stock cube and hot water)
- 2tbsp Grated parmesan
Method
- STEP 1
Place the flour with salt and pepper on a plate and use it to coat the beef.
- STEP 2
Melt the oil and butter in a large saucepan and fry the beef until browned on all sides. Take out the beef with a slotted spoon and set aside.
- STEP 3
In the same pan, add the onion, potatoes, carrots, celery and garlic. Fry gently for 5 minutes, stirring occasionally. The veg will pick up all the lovely meat juices.
- STEP 4
Return the browned beef to the pan and stir in the chopped tomatoes, sugar and herbs. Add enough stock to cover the ingredients and bring to the boil.
- STEP 5
Reduce the heat, cover with a lid and simmer gently for 45 minutes till meat is cooked. Check occasionally to make sure the stew hasn’t dried up. Add a little water if necessary.
- STEP 6
To serve, sprinkle with grated parmesan.