- 6 Tablespoons salad oil
- 3 lb beef chunk or rump, cut in 1.5 inch cubes
- 1 Cup choppen onion
- 1 Cup chopped green pepper
- 1 Cup sliced celery
- 2 Tablespoons finely chopped parsley
- 1 Clove garlic, finely chopped
- 1, 8 ounce can tomato sauce
- 1 Cup red wine
- 2 beef bouillon cubes
- 1.5 Tablespoons salt
- 1/4 Teaspoon dried thyme leaves
- 1 Bay leaf
- 6 small potatoes, pared and halved. (we add more potatoes)
- 6 medium carrots, pared
- 6 white onions, peeled
- 1 Tablespoon flour
- 1 large tomato, cut into 6 wedges
- In hot oil, in Dutch Oven, brown beef cubes well on all sides. Remove and set aside.
- Add chopped onions, green peppers, and celery to the Dutch oven and sauté until tender - about 8 minutes. Return beef to pan.
- Add parsley, garlic, tomato sauce, wine, bouillon cubes, salt, pepper, thyme, bay leaf and 2 cups water.
- Bring to boiling. Reduce heat, and simmer, covered 1.25 hours.
- Add vegetables and simmer, covered 1 hour longer or until tender.
- Remove from heat. Skim off fat. Mix flour with 2 tablespoons cold water and stir into beef mixture.
- Arrange tomato wedges, skin side up, on top. Simmer, covered 10 minutes, until slightly thickened.
- Makes 6 servings.
- Remove bay leaf before serving.
- The recipe stores well, however the potatoes become mushy after 2 days.
- The flavor of the stew intensifies after the first day (we think it tastes better on the second day, actually)
The stew reheats well in the microwave or on the stove.