Servings: 3-4
Ingredients
750g diced beef
350g mixed mushrooms
1 large onion
2 tbsp olive oil
5 cloves minced garlic
2 carrots cut into 1inch pieces diagonally
2 potatoes quartered
365ml veal glace
2 tbsp Mutti tomato paste
2 tbsp balsamic vinegar
1 bay leaf
2 sprigs thyme
½ tsp salt
1 tsp black pepper
Method
- Pat dry beef and season beef with salt and pepper.
- Heat a pan on medium-high heat and add 1 tbsp olive oil. Add beef and cook until the beef is browned.
- Remove beef from pan and add mushrooms, remove from pan after 3-4 minutes and the mushrooms are slightly charred.
- Add remaining oil to pan and lower the heat to medium. Add onions and garlic. Once translucent add beef and lower the flame to low heat.
- Add veal glace, tomato paste, balsamic vinegar, thyme and bay leaf. Cover pan with lid and cook for 1 hour.
- Add carrots, potatoes and mushrooms. Cook for additional 30 minutes and add remaining 1/2 cup of broth if required.
- Remove thyme sprigs and bay leaf.
- Serve with toasted sourdough bread
Recipe by Sarah Ahmed : @nourish.glow.repeat