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 Beef stew with vegetables, flavoured with parsley and garlic. May include carrot, and onion chunks plus tomato and (in some versions) mushrooms.  Original Receipt (source unknown):450 g stewing steak, cut into cubes 6 potatoes, peeled, chopped 4 carrots, peeled, chopped 2 medium onions, chopped 350 g tomatoes, chopped 150 ml red wine 2 tbsp flour 2 clove(s) garlic, minced 1 tbsp olive oil 1 tbsp fresh parsley, chopped salt and pepper, to taste Method Preheat oven to 140°C. Season the flour with, parsley, salt and pepper. Lightly dust the stewing steaks with the seasoned flour. Heat the oil in a frying pan, add the floured meat and cook until lightly coloured. Then remove the meat and place in a pot. Add the wine to the pan and heat gently. Add the potato and carrot chunks, onion, tomatoes and garlic and stir to combine. Add the meat and cover.  |
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