Winter Beef Stew

Winter Beef Stew Served on White Rice


1 1/2 kg beef for stewing (I use neck/tzavar – #10; you can also use shoulder/katef – #4) See diagram for Israeli cuts of beef by number.

4-5 large potatoes cut into big chunks (6 pieces per potato)

1 large onion cut into large chunks

4 carrots cut into 3cm long pieces

1 container of fresh mushrooms cleaned and stemmed

200g tomato paste

1/4 cup HP sauce (optional)

1/2 cup chutney

1 cup dry red wine

2-3 bay leaves

2-3 sprigs of fresh thyme (or 1 teaspoon dried thyme)

1 sprig fresh rosemary (just the small leaves removed from the branch)

1/2 teaspoon meat seasoning

Salt and pepper to taste

Hot water

How to do it

1. Cut the beef into cubes of about 6 cm (2 inches) You can ask the butcher to cut the meat for you. I always try to remove as much fat as possible.

2. On a dry pan, seal the pieces of beef on all sides. (Use a non-stick pan, heat it up before you put the beef on. As soon as each side changes color from raw red to light brown, turn it to the next side until all the sides are done. )

3. Add the meat and all the vegetables to a large pot. Add all the wet ingredients and the herbs and add hot water until all the ingredient are just covered.

4. Bring the stew to a boil and turn down the flame to low. Simmer for about 1 1/2 hours.

Serve with rice.



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