smoky beef stew

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1 kg stew beef (small cubes)
1 ½ cups flour
1 ½ cups flour
½ teaspoon salt
1 tablespoon chilli powder (or taco seasoning)
¼ cup olive oil
4 cups beef broth
2 cups red wine (or tomato juice)
2 cups chopped canned tomatoes (with juice)
1 bay leaf
6 medium potatoes
6 medium carrots
3 onions
2 tablespoons butter
1 tablespoon olive oil
½ cup chopped Italian parsley
2 fresh chillis (optional)
cooking instructions
Combine flour, salt and chilli powder in a bowl. Add cubed beef to the flour and turn
to coat each piece. Over medium-high temperature, heat 1/3 of the oil in a heavy-bottomed pot and brown 1/3 of the meat. Remove cooked meat to a bowl and continue with remaining oil and meat. With meat set aside, add beef broth to the pot and scrape up any browned bits on the bottom. Add wine, chilli sauce, tomatoes and bay leaf, stirring to combine. Add cooked meat, cover with lid and turn heat down to simmer. Cook for 1 hour, stirring every 10-15 minutes. If more liquid is needed, add additional broth or water. While meat is simmering,
cut onions in large chunks. Peel carrots if necessary and cut into chunks. Peel potatoes if thick skinned and cut into large chunks. Melt butter in olive oil and sauté onion until softened. Steam potatoes and carrots until just tender. Add onions, carrots and potatoes to stew and continue to simmer for 30 minutes. Just before serving, add parsley. Garnish with additional parsley and chopped chillis if desired.
6 generous servings-enough for seconds
serving idea
Serve this hearty stews in a bowl with crusty hot bread
For extra heat, add a splash of BBCC HEAVENLY HABANERO CHILLI SAUCE