Hearty Beef Stew
1 kg chuck or stewing steak cubed
2 medium carrots chopped finely
200g button mushrooms sliced
2 stalks celery sliced thinly
1½ large onions chopped
1 cloves garlic crushed
2 tsp hungarian paprika
400g tin diced tomatoes
1 tbs tomato paste
1 cup beef stock
½ cup water
½ cup red wine
2 tbs chopped fresh basil
Just plain easy, and as fast as any stew - Perfect!
Trim meat of the main fat and chop into 2cm cubes. Coat in flour and shake off excess. Heat some oil in a pan and cook the meat, turning frequently, until just brown all over. Remove and rest in a colander.
Place butter, onions, garlic, carrot and celery in a large non stick pot and cook for 5 minutes or until golden and soft. Add paprika and meat. Stir until all ingredients are covered with the spice.
Add tomato paste, diced tomatoes, red wine, stock and water, and bring to the boil. Turn down heat to a very gentle simmer, and add the mushrooms and fresh basil.
Let it bubble away slowly for two to two and a half hours. Meat should be cooked to very tender, but not falling apart.
You'll have enough for six as a main.
CAN BE SERVED WITH MASH AND GREENS, OR JUST PLAIN BASMATI RICE.
ALSO REALLY NICE WITH FRESH HOME SLICED BREAD, LIGHTLY TOASTED AND WELL BUTTERED WHILE STILL WARM. ONCE AGAIN, IT'S A DISH THAT IS EVEN BETTER NEXT DAY.
“SIMPLE AND HEARTY. NO PRETENCE. NO FUSS. NO STRESS. JUST FLAVOUR ”