Hearty Vegetable Stew With Beef Recipe
Servings: 1
Ingredients
- 8 ounce Beef
- 1 1/2 tsp Light extra virgin olive oil with a dash of toasted sesame oil
- 2 med Onions, peeled and thickly sliced
- 3 ounce Low sodium tomato paste
- 2 x Cloves garlic, bashed, peeled and minced
- 4 Tbsp. De-alcoholised red wine
- 3 c. Enhanced canned low sodium beef stock reduced to 2 1/2 c.
- 16 ounce Carrots, peeled and cut into 1 inch pcs
- 12 sm New potatoes, scrubbed and whole
- 12 med Mushrooms, cut into quarters
- 2 c. Frzn peas, thawed
- 2 Tbsp. Arrowroot mixed with 4tbsp de-alcoholised, (slurry) red wine
- 2 Tbsp. Fresh minced parsley
- 1/4 tsp Fresh grnd black pepper
Directions
- Pat the meat dry with a paper towel. Heat 1tsp of the oil in a large skillet over medium high heat and brown the meat on one side - about 3 min. Remove and set aside.
- In the same warm skillet, heat the remaining 1/2tsp oil and cook the onions and tomato paste, scraping the brown meat residue into the mix for 5 min. Stir in the garlic and set aside (this step accomplishes 3 important minimax functions at the same time: the onions and garlic release their aromatic volatile oils, the tomato paste caramelises the mix and a flavour-filled glaze builds up on the pan - all of that adds depth of taste without the fat).
- Transfer the browned meat into a medium saucepan. Add in the tomato and onion mix, wine and beef stock, bring to a boil, reduce the heat to its lowest setting and simmer, covered, for 30 min. Add in the carrots and potatoes and simmer for 30 min. Stir in the potatoes and mushrooms and simmer for 5 min.
- Remove from the heat, add in the peas and the arrowroot slurry, return to the heat and stir till thickened - about 1 minute. Add in the parsley, pepper and salt. To serve, ladle into bowls and sprinkle with a little fresh parsley.
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