Braized Beef Stew
Ingredients
Flour 25 ml
Oil - Olive 65 ml
Garlic 2 cloves
Oregano 25 ml
Stock - Beef 450 ml
Onion 1 large
Pepper 1 med
Chili Powder 5 ml
Beef - Braising 500 grams
Tomatoes - whole canned 398 ml
EggPlant 1 med
Preparation
This recipe has 3 basic sections:
1.Preparing and browning the beef & making the braising sauce. (about 20 minutes)
2.Preparing the vegetables and pre-cooking them (about 15 minutes - can be done almost any time)
3.Finishing the stew. (about 10 minutes)
1a.Preheat the oven to 325 F
1b.Cube beef into bite sized cubes
1c.Mix flour, chili powder, salt & pepper
1d.dust beef by either dredging in flour mixture or putting flour into a container adding beef in small quantities and shaking
1eSet a large oven proof pot on a stove burner set to medium high. Heat 1/2 the oil, then add meat in small batches, so that it is not touching. Turn to brown on all sides. Set aside when done.
1f.When the meat is finished, pour off excess oil, and pour in beef stock and deglase the pan.
1g.Add the tomatoes and crushed garlic.
1h.Add the meat to the Tomato mixture, cover and put in the oven for 2 - 3 hours.
2a.Slice the onions and pepper and cube the egg plant.
2b.In a wok or large frying pan set on a high burner, heat oil and then add vegetables in batches, cooking enough to brown the outsides.
3a.When the meat is very tender - remove the meat from the sauce and set aside, and then add the previously cooked vegetables to the tomato mixture and cook on medium-low for about 10 minutes.
3b.Add the meat, heat for a few moments and serve.
1.Preparing and browning the beef & making the braising sauce. (about 20 minutes)
2.Preparing the vegetables and pre-cooking them (about 15 minutes - can be done almost any time)
3.Finishing the stew. (about 10 minutes)
1a.Preheat the oven to 325 F
1b.Cube beef into bite sized cubes
1c.Mix flour, chili powder, salt & pepper
1d.dust beef by either dredging in flour mixture or putting flour into a container adding beef in small quantities and shaking
1eSet a large oven proof pot on a stove burner set to medium high. Heat 1/2 the oil, then add meat in small batches, so that it is not touching. Turn to brown on all sides. Set aside when done.
1f.When the meat is finished, pour off excess oil, and pour in beef stock and deglase the pan.
1g.Add the tomatoes and crushed garlic.
1h.Add the meat to the Tomato mixture, cover and put in the oven for 2 - 3 hours.
2a.Slice the onions and pepper and cube the egg plant.
2b.In a wok or large frying pan set on a high burner, heat oil and then add vegetables in batches, cooking enough to brown the outsides.
3a.When the meat is very tender - remove the meat from the sauce and set aside, and then add the previously cooked vegetables to the tomato mixture and cook on medium-low for about 10 minutes.
3b.Add the meat, heat for a few moments and serve.
