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LOCATION: Recipes >> Beef Veal >> Beef Stew 18

Print this Recipe    Beef Stew 18

Lazy Stew

1.5 kg stewing steak (topside, round, chuck, blade or gravy beef)
trimmed of fat and cut into bite-size pieces
1 kg tomatoes or 2 x 400g tins tomato
1 large eggplant, cubed
2 green capsicums
6 medium onions, peeled and coarsely chopped
4 cloves garlic, crushed
1/2 cup chopped black olives, pitted
1 cup red wine (optional)
1 cup water (2 if not using wine)
1 heaped dessertspoon mixed herbs (optional)
Salt and pepper to taste

Place all ingredients into a large saucepan, stir to mix thoroughly,
bring to the boil, then turn down heat and allow to simmer gently,
stirring from time to time, until the meat is tender. This usually
takes at least 2 hours with beef, but other meats such as chicken
or veal take less. When cooked, thicken by stirring in a mixture
of cornflour and water while the stew is still simmering, then
serve. Mashed potato and a green vegetable go well with it, but
you could use rice or whatever appeals to you.

Note: This particular recipe is along Mediterranean lines, but the
same procedure can be used with any kind of meat and any kind of
vegetables and flavourings, and the quantities can be varied
according to your requirements. If you choose veal or chicken and
mushrooms, for instance, you could use white wine instead of red,
and at the end stir in some skim milk powder to give it a creamy
appearance. If, as I did, you make a lot but only wish to use a
small amount at the time, place the surplus in containers before
thickening and freeze it. If you thicken it before freezing it is
hard to reheat it in a saucepan without it sticking to the bottom,
so it is best to reheat and thicken just before serving.

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