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Wednesday, June 23, 2010



from One Pot Recipes by Linda Doeser

1 lb/450 g tomatoes, peeled (or just a can of diced tomatoes is fine)
2/3 cup beef stock
2 Tbl olive oil
1 lb/450 g shallots, peeled
2 garlic cloves, finely chopped
1 lb 9 oz/ 700 g stewing steak, cut into 1" cubes
1 fresh rosemary sprig
1 bay leaf
2 Tbl red wine vinegar
1 lb/450 g potatoes, quartered

place tomatoes in a blender or food processor, add the stock, and process to a puree.

heat the oil in a large, heavy bottom pan or ovenproof casserole. add the shallots and garlic and cook over low heat, stirring occasionally, until golden. transfer to plate with a slotted spoon. add the steak to the pan and cook, stirring frequently, until browned.

return the shallots and garlic to the pan, add the tomato mixture, herbs, and vinegar and season to taste. cover and allow to simmer gently for an hour and a half. add the potatoes, cover and let simmer for another 30 minutes. remove and discard the rosemary and bay leaf. serve.

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