During the weekend I asked my family what would you like for dinner. BEEF STEW was the answer (husband). I've made this stew before, using South African red wine, tomatoes, beef....... This stew taste so good. When it simmers for hours, the smell is amazing, and taste even better the next day, and very filling. My husband loves stew than soup. I also made pork Spanish red wine soup for myself. That was also one of our favorites.
Ingredients2 cups chopped carrots 1/2 inch thick
2 cups chopped celery including the leafy part (1/2 inch thick)
1 large onion, diced
1 lb potatoes diced into inch pieces
4 clove garlic, finely minced
2 tablespoon olive oil
tablespoon vegetable buljong powder
2-3 lbs høyrygg(rump roast) cut into 1 inch pieces
1/3 cup all purpose flour and corn flour combined
salt and pepper
all round seasoning
1 teaspoon dried thyme
3 1/2 cups beef broth
1/2 or 1 cup red wine
2 cans diced tomatoes
2 tablespoon chopped fresh parsley
Seasoned beef with salt, pepper, Worcestershire sauce, Italian seasoning, paprika, cayenne pepper all round and add flour. Coat beef evenly.
In a soup pot heat 2 tablespoons olive oil over medium/high heat. Add carrots, celery, onions, potatoes. Saute until lightly golden, then add garlic and saute for a minute. Add a dash of salt & fresh ground black pepper, and a tablespoon vegetable buljong powder. Transfer to a bowl and set a side.
Return pot to medium/high heat. Add in 3 tablespoons vegetable oil. When oil is hot add beef, cook and stir occasionally for 6 minutes. Add red wine and 1/2 cup of broth. Cook and stir frequently scraping bottom of pan until sauce has thickens. Add remaining beef broth, red wine, diced tomatoes, thyme, sauteed vegetables. I seasoned a little more for flavor. Reduce heat, cover, simmer for 4 hours. Stirring occasionally until beef is tendered. Stir in parsley. Serve warm with a side of warm crusted french bread.