| brown
beef stew |
| |
| Ingredients -
Serves 2 |
|
Method |
500g stewing beef, diced
30ml Grappolini Paneolio Extra Virgin Olive Oil
100g carrots, diced
100g onions, chopped
2 cloves of garlic
Celery stick, chopped
100g potatoes, cubed
75g peas
1tbsp tomato puree
1l beef stock
Rosemary
Salt and freshly ground pepper |
|
Fry the
beef until browned and add the tomato puree. Add the onions,
garlic, carrots and celery and continue frying until golden
in colour. Add the potatoes and mix. |
|
Pour in
the stock, bring to the boil and skim, if needed. Add the peas
and simmer until the vegetables are cooked. Serve warm with
loads of crusty bread to mop up the juices. |
| |
 |
|
When we say skim we mean remove the scum
that rises to the surface of the sauce.
You can skim by using a small ladle. |
|
|
