Mediterranean Beef Stew
Serves 6
Prep Time 30 mins
Cooking 180 mins
Level low
Ingredients
- 1Kg, cut into 1 inch chunks Rump Roast
- 950ml Beef Broth
- 5 tbsp Extra Virgin Olive Oil
- 800g Mayor Polpa (tomato pulp)
- 1, diced Onion
- 5, chopped Carrots
- 3 stalks, chopped Celery
- 2 cans, drained Mayor Sliced Mushrooms
- 2, finely chopped Garlic Cloves
- 45g Plain Flour
- 1 tsp Oregano
- 1 tsp Thyme
- 2 tsp Parsley
- 1 tsp Rosemary
- 3 Basil Leaves
- 2 Bay Leaves
- 680g, peeled and diced Potatoes
- Salt & Pepper
Heat 2 tbsp olive oil in a large ceramic stew pot over medium heat. Once hot add the onion, carrots, celery and sauté until lightly golden. Add the garlic and sauté for another minute. Pour the mixture into a heatproof bowl and set aside. Put the beef cubes in a bowl and add the flour. Season with salt and pepper. Toss until all the pieces are covered in the flour mix. Reheat the pot with the remaining olive oil and add the beef. Cook until beef turns brown. Add 1/4 of the beef broth and the vinegar and stir frequently. Scrape the bottom of the pan to loosen the bits and cook until sauce has thickened. Add the remaining beef broth, tomato pulp, oregano, thyme, rosemary, bay leaves, mushrooms and the potatoes. Sauté the mixture; season with salt and pepper. Bring the mixture to the boil, stirring occasionally. Reduce heat to low and cover the pot. Simmer for about 3-4 hrs, stir occasionally until beef becomes very tender. Stir in the basil and parsley and serve with grated Hanini Pekorin Mature Cheese.
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