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Thursday 5 November 2015

Meat stew with carrots and black olives

This meat stew is super delicious! Yes, it takes some time to cook it but the result is completely worth it: an amazing soft meat that melts in your mouth and a rich thick gravy full of taste...indescribable... A real pleasure for the eyes and for the stomach:-)

You need:

- 600g (21 oz) beef meat
- 4 carrots
- 100g (4 oz) black olives
-  some parsley leaves
- 40g (2 oz) butter
- 100ml (3 fl oz) red wine
- 30g (1,5tbsp) plain flour
- 2tbsp olive oil
- 1 onion
- 1 garlic clove
- water
- salt, black pepper

Chop the meat and mix it with the flour

Melt the butter, add the chopped onion and fry it until soft and transparent

Add the meat to the onion and cook i for 10 minutes (remember to stir it)

Add the red wine, salt and pepper and cook until the wine evaporates

In the meantime chop the carrots and add them to the meat. Pour the water (it should cover the meat)

Cover the pan and cook the stew for 2 hours on a law fire. (It might be necessary to add water from time to time, the meat should be always covered by the liquid)

In 2 hours add the black olives, minced garlic, parsley and oregano and mix well. Add more salt or pepper if necessary and cook for another 10 minutes. And finally it's ready:-) Enjoy this amazing meat stew with some slices of a pumpkin bread and browned Brussels sprouts. Bon appetit!

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