Beef Stew
- 500 grams beef sirloin (cut into cubes)
- salt and pepper
- 1/4 cup MAYA All-Purpose Flour
- 1/4 cup olive oil
- 2 pieces onion (finely chopped)
- 1 tablespoon garlic (minced)
- 2 pieces potatoes (quartered)
- 2 pieces carrots (coarsely chopped)
- 1 piece bay leaf (crushed)
- 3 tablespoons tomato paste
- 5 cups beef stock or water
- 1/3 cup red wine
- 1 tablespoon chili powder or paprika powder (optional)
- In a bowl, season beef with salt and pepper then dredge in flour. Remove any excess flour then pan fry seasoned beef in hot oil until lightly brown.
- Add in the onions and garlic until fragrant and onions become translucent.
- Add celery, potatoes, carrots, bay leaf and tomato paste. Cook and stir frequently until the mixture is covered and well blended with tomato paste. Add the stock and thyme.
- Bring to a boil and let it boil for 3-5 more minutes and put into a simmering stage for another 2-3 hours. Make sure you put the lid on and stir occasionally.
- After 1 ½ hours, pour in the red wine. For extra color and extra kick in taste, put chili or paprika powder. Keep cooking in a simmering stage for another hour and half until the beef is tender.
Yield: 6-8 servings
