Beef Stew
Preparation time:
Cooking time:
Serves: 4
Ingredients:
- 45 ml oil
- 2 sprigs rosemary
- 30 ml Worcestershire sauce
- 45 ml Safari Organic Red Wine Vinegar
- 410 g can whole peeled tomatoes
- 375 ml beef stock
- 250 g button mushrooms
- 2 sticks celery, chopped
- 3 carrots, sliced
- 2 cloves garlic, crushed
- 8 baby onions
- 1.2 kg stewing beef
Method:
- Heat the oil in a large casserole.
- Brown the meat. Remove from the casserole and set aside.
- Fry the onions, garlic, carrots and celery until the onions become slightly transparent. Add the mushrooms and fry until
golden. Return the meat to the casserole. - Mix the stock, tomatoes, vinegar and Worcestershire sauce together. Pour over the meat. Add the rosemary.
- Cover and simmer over low heat for 1 ½ – 2 hours until the meat is soft.
- Season to taste. Serve with buttery mash.
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