Ultimate Beef Stew D’Eugenio

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Autumn gets rather cool at times and our Ultimate Beef Stew D’Eugenio comes to the rescue because after first enjoying its aroma and then having some of this delicious, warm, filling, stew we forget the cold. Don’t let the thought of the coming winter get you down heck, our Ultimate Beef Stew D’Eugenio, can bring joy to your tummy at anytime of year..enjoy!

Ingredients:

  • 1 1/2 lbs      beef
  • 1 tbsp          beef instant stock mix powder
  •  1/2 cup      water (warm for powder)
  • 2                    carrots (large)
  • 3                   celery sticks
  • 1/2 can       tomato purée
  •  2 tbsp        canola oil
  • 2 tbsp         flour (all-purpose)
  • 1                   onion (large)
  • 1/2 can       green peas (or same quantity frozen)
  • 6                   potatoes ( sliced )
  • 1                   green pepper
  • 1                   beer (Lager 341 ml bottle)
  • 1/2 tsp        salt (or more to taste)
  • 1/2 tsp        pepper (or more to taste)
  •  pinch          garlic powder
  •    ”                 turmeric
  •    ”                 paprika
  •    ”                 marjoram
  • 2                   bay leaves (crush)
  • pinch          steak spice
  •    ”                water (as required)

Directions:

Prepare vegetables, cut into 1/4 thick slices except for the onion and green pepper cut these into chunks. Prepare wok or similar large size frying pan add oil, and turn on burner. Add prepared vegetables, spice with turmeric and marjoram and sauté until onions are translucent then transfer to cast iron stewing pot and set aside. Cut up the slab of beef into big chunks. Place into frying pan and spice with garlic, paprika, marjoram, and steak spices braise the meat on high heat until brown all sides  well. Place browned meat into the cast iron stewing pot with the prepared vegetables. Prepare the beef stock mix adding warm water and stir well, add this into the stewing pot. Add the bottle of lager beer, tomato purée, salt, pepper, water, bay leaves, and flour. Cover with lid and cook on high until boiling for about 3 minutes then lower heat to simmer, and cook for one(1) hour. Add the green peas about 10 minutes before removing stew from stove.

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