Beef stew with marrow bones
|1||onion — diced|
|1||beef — shin|
|4||tomatoes — halved|
|2 tsp||dried oregano|
|salt and freshly ground black pepper|
|fresh chillies — 573|
|2 tsp||za'atar spice|
|3||carrots — chopped|
|3||celery stalks — chopped|
|1||potato — chopped into small pieces|
|1/2||red pepper — chopped|
|5||courgettes — baby, chopped|
|fresh mint — to serve|
Heat oven to 180.
Sprinkle oregano, fructose, and salt and pepper to taste over the tomato halves and drizzle with olive oil.
Roast in the oven while you are preparing everything else.
Fry onion until tender in a little olive oil with a sprinkle of salt.
Add the beef shin meat and bones and fry on high until the meat browns.
Add the paprika and Za’tar spice and fry for a few minutes.
Add the carrots and celery and fry for a further few minutes, stirring all the time to prevent burning.
Add just enough water to cover the ingredients in the pot.
Add a few bay leaves and salt and pepper to taste.
Add the potato.
Simmer for about half an hour to 45 minutes.
Half way through cooking add the red pepper and baby marrow.
About 10 minutes before the end, add the roasted tomatoes.
Add half a teaspoon more fructose.
Taste for seasoning.
Before serving sprinkle over some fresh mint and serve with basmati rice or any other rice of your choice.
For more of Leaine’s kitchen‘s recipes click here.