Stewed Beef with Tomato

Tips:

A cast iron casserole can be transferred straight into an oven after you sear the meat over a stovetop. That makes it perfect for recipes like boeuf Bourguignon. Just turn on the oven timer and you don’t have to keep an eye on the liquid level in the pot. The casserole also comes with a heavy lid that works magic in sealing in the moisture. Even after prolonged cooking, the food is still moist and juicy.

• Product used: Round Casserole 22cm

Ingredients 

(Servings: 4)

• 600g Beef ribs
• 1 Red onion (diced)
• 1 Green pepper (shredded)
• 1 Yellow pepper (shredded)
• 2 Tomato (peeled and diced)
• 1 Carrot (diced)
• 2 Garlic Clove (sliced)

Seasoning:

• 1 tablespoon Tomato Paste
• Salt to taste
• Black pepper to taste
• 4 Bay Leaf
• 250ml Red Wine
• 600ml Beef Broth

Instructions

1. Pour oil into the cold cast iron pot. Turn on medium heat and preheat for 3 minutes.
2. Add garlic and red onion, sauté until fragrant. Then add beef ribs to fry slightly until golden. Add tomato paste, tomato, carrots and stir well.
3. Add red wine, beef broth, and seasonings then bring it to boil. Put on the lid and cook over low heat for about 30 minutes. Turn off the heat and leave aside for 30 minutes with the lid on.
4. Add green pepper and yellow pepper, then bring it to boil over medium heat. Sprinkle with spring onion or corriander, ready to serve.