Beef Stew with Tomato Paste
Pane-Bistecca
I found some wonderful beef and cooked it slowly in a pot. This is how the beef dish with tomato purée was created.
Slow cooking helps to make it juicy and soft and not tough and hard. It was so tender that my hubby one said, hey, you don’t have to chew it anymore! Yes, that’s how it should be!
Slow cooking helps to make it juicy and soft and not tough and hard. It was so tender that my hubby one said, hey, you don’t have to chew it anymore! Yes, that’s how it should be!
Ingredients
1 kg Australian OBE Beef Cubes
1 tsp Paprika
Salt and Pepper
Oregano
1/2 tsp Steak Seasoning
4 Garlic cloves, sliced
1 Onion, sliced
3 Carrots, diced
3 tbsp Olive Oil
4 tbsp Tomato Paste
100 ml Red Wine
some Water
3 tbsp Sour Cream
Instructions
1
Step 1
Season the beef cubes well.
2
Step 2
Heat the olive oil in a heavy-based pan and sauté the garlic slices and onion strips in it. Add the meat and fry well on all sides, turning several times.
3
Step 3
Add the carrots and deglaze with the red wine. Add a little water until the meat is covered. Mix in the tomato purée, cover the pan and simmer over a low heat for 3 hours. Keep checking that there is enough liquid and that nothing is burning.
4
Step 4
Mix in the sour cream and season to taste.
Notes
Serve it with mashed potatoes.
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