Ingredients
The following ingredients have 4 Servings
- 500 gram beef stew meat
- 125 gram bacon lardons
- 150 gram white button mushrooms
- 1 green pepper
- 1 red pepper
- 4 tablespoons tomato paste
- 1 tablespoon sambal oelek
- 4 tomatoes
- 2 sprigs of thyme
- 4 bay leaves
- 2 large onions
- 4 large garlic cloves
- orange peel of 1/4th of an orange
- 400 ml dry red wine
- 1 beef stock cube
- 45 gram butter
- 2 tablespoons paprika powder
- 2 tablespoons curry powder
- 50 ml cream
- pepper and salt to taste
- mashed potatoes for serving
Instruction
- You will need the following cooking equipment:: cutting board & chef's knife, Dutch oven or other heavy bottomed pan, or make this stew in a crock pot., wooden spoon
- PEEL and finely chop the onions and garlic cloves. REMOVE the seeds from the red and green pepper and chop them into pieces, not too small.
- Roughly CHOP the tomatoes, don't forget to remove the green stems. CHOP the beef into bite-size pieces.
- HEAT butter in the Dutch oven and cook the pieces of beef until they're beautifully brown. ADD the chopped onions and garlic cloves and sauté them for a few minutes.
- ADD the pieces of peppers and bacon lardons and after about 2 minutes, also ADD the tomato paste, paprika and curry powder. SAUTE them a few minutes more and then ADD the sprigs of thyme, bay leaves, orange peel, sambal and the tomato pieces.
- POUR in the red wine along with the cube of beef stock. Place the lid on and let it simmer for about 2,5 to 3 hours, or until the meat is tender. Meanwhile CHOP the mushrooms into slices and ADD them to the stew in the last half an hour.
- REMOVE the bay leaves, orange peel and thyme sprigs. SEASON with pepper and salt and stir in the cream. Serve with mashed potatoes and enjoy!
