Beef and Tomato Stew
This is a good recipe for using up overripe tomatoes that are too soft for a salad.
|900g chuck steak|
|3 tablespoons oil|
|2 onions, peeled and chopped|
|1 fat clove garlic, crushed|
|450g tomatoes, skinned and thickly sliced|
|1 heaped teaspoon Herbes de Provence|
|½ teaspoon brown sugar|
|Preheat the oven to 150˚C/300˚F/gas mark 2.|
|Need help with conversions?|
|There is no list of equipment specified for this recipe.|
This recipe first appeared in Delia's Frugal Food.
First trim the meat, then cut into 2.5-4cm cubes.
Heat the oil in a flameproof casserole and fry the meat over a fairly high heat until the cubes are nicely browned.
Now add the chopped onions and garlic to the pan, turn the heat down a bit and continue to cook for a further 10 minutes, or until the onions are softened.
Next add the tomatoes to the casserole with the Herbes de Provence and some seasoning.
Stir well, cover the casserole and transfer to the oven to cook slowly for about 2-2½ hours, or until the meat is tender.
Then taste and sprinkle in the sugar, and additional seasoning if necessary.
This is delicious served with buttered noodles.
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