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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 6 |
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I like this stew because the potatoes are not part of the stew, but served on the side instead. Ingredients:
4 tablespoons vegetable oil |
2 large onions, chopped |
4 large carrots, thickly sliced |
3 lbs steak, cubed |
3 tablespoons plain flour |
24 fluid ounces hearty beef stock |
8 fluid ounces strong black coffee |
2 teaspoons dried oregano |
1 bay leaf |
4 ounces peas (fresh, frozen or canned) |
salt and black pepper, to taste |
mashed potatoes |
Directions:
1. Heat 2 tablespoons of the oil in a large saucepan; add the onions and carrots and cook over a medium heat for about 8 minutes, until softened and lightly browned.
2. Remove the vegetables with a slotted spoon, transfer to a plate or dish and reserve.
3. Add another 1 tablespoon of oil to the pan and add the beef cubes.
4. Increase the heat and cook until the meat is browned all over.
5. If necessary, fry the meat in batches to ensure it browns evenly; season to taste.
6. Return the vegetables to the pan and stir in the flour and the remaining oil.
7. Cook, stirring constantly, for 1 minute.
8. Add the beef stock, coffee, oregano and bay leaf.
9. Bring to a boil and cook, stirring often, until thickened; reduce the heat to very low.
10. Cover the pan and allow the stew to simmer very gently for at least 1 or 11/2 hours until the beef is tender.
11. Add the peas and simmer for a further 5-10 minutes.
12. Discard the bay leaf; taste and adjust seasoning as desired.
13. Serve hot with mashed potatoes.
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