Beef & Potato Stew2017-03-28
- Servings : 6
- Prep Time : 30m
- Cook Time : 1:20 h
- Ready In : 1:50 h
- 375ml beef stock
- 60g semi-dried tomatoes
- 2 cloves garlic, peeled
- 1 tbsp olive oil
- 500g beef steak, cut into 2-3cm cubes
- 1 onion, roughly chopped
- 1 stick celery, roughly chopped
- 2 tbsps fresh rosemary, chopped
- 2 tbsps tomato purée
- 600g potatoes, cut into 2cm chunks
- 125ml water
Place the stock in a small saucepan over high heat and bring to simmer. Turn o heat and add the semi-dried tomatoes and garlic. Stand for about 30 minutes to soften. Transfer to a blender and puree until smooth.
Place a large heavy based saucepan over high heat. Add the oil and heat until almost smoking hot.
Season the steak with salt and pepper and brown on all sides, about 7-10 minutes.
Add the onion and reduce heat to medium high. Cook for 4-5 minutes until onion is soft. Add the celery and cook for a further 3 minutes. Add the rosemary and tomato purée and cover.
Simmer for 45 minutes until meat has softened. Add the potatoes and 1⁄2 cup water and cook, covered, for 20 minutes or until meat is fork tender and potatoes are cooked through. Place in an airtight container and freeze. When ready to eat, heat it up and serve with rice and garnish with fresh dill.