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Helen!
- Thread starter isobel84
- Start date
MrsR
Well-Known Member
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- Feb 13, 2010
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Course you can! Here goes!
450g/1 lb tomatoes, peeled
150mls/5 fl oz beef stock
2tbsp olive oil
450g/1 lb shallots, peeled
2 garlic cloves, finely chopped
700g/1 lb 9 oz stewing steak, cut into 1 inch cubes
1 fresh rosemary sprig
1 bay leaf
2tbsp red wine vinegar
Salt and pepper
450g/1 lb potatoes, quartered
Place the tomatoes in a blender or food processor, add the stock and process to a purée.
Heat the oil in a large, heavy based saucepan or flame-proof casserole dish. Add the shallots and garlic and cook over a low heat, stirring occasionally, for 8 minutes, or until golden. Transfer to a plate with a slotted spoon. Add the steak to the pan and cook, stirring frequently, for 5-8 minutes, or until browned.
Return the shallots and garlic to the pan, add the tomato mixture, rosemary, bay leaf and season with salt and pepper. Cover and simmer gently for 1 1/2 hours. Add the potatoes, re-cover and simmer for a further 30 minutes. Remove and discard the rosemary and bay leaf and serve!
Enjoy!!!!
450g/1 lb tomatoes, peeled
150mls/5 fl oz beef stock
2tbsp olive oil
450g/1 lb shallots, peeled
2 garlic cloves, finely chopped
700g/1 lb 9 oz stewing steak, cut into 1 inch cubes
1 fresh rosemary sprig
1 bay leaf
2tbsp red wine vinegar
Salt and pepper
450g/1 lb potatoes, quartered
Place the tomatoes in a blender or food processor, add the stock and process to a purée.
Heat the oil in a large, heavy based saucepan or flame-proof casserole dish. Add the shallots and garlic and cook over a low heat, stirring occasionally, for 8 minutes, or until golden. Transfer to a plate with a slotted spoon. Add the steak to the pan and cook, stirring frequently, for 5-8 minutes, or until browned.
Return the shallots and garlic to the pan, add the tomato mixture, rosemary, bay leaf and season with salt and pepper. Cover and simmer gently for 1 1/2 hours. Add the potatoes, re-cover and simmer for a further 30 minutes. Remove and discard the rosemary and bay leaf and serve!
Enjoy!!!!
xx
