|4 Tbs||vegetable oil|
|1||onion — chopped|
|4||carrots — sliced|
|1.5 kg||beef — shin, cubed|
|800 ml||stock — beef|
|1 tsp||dried oregano|
|125 g||peas — frozen|
|salt and freshly ground black pepper — to taste|
Place a large saucepan over a medium heat, add 2 tbsp. of the oil. Add the chopped onions and sliced carrots.
Sauté for about 10 minutes or until lightly browned.
Remove the vegetables from the saucepan with a slotted spoon and keep to one side.
Season the beef with salt and pepper.
Add another tbsp. of oil and then increase the heat. In batches, add the cubed beef and brown thoroughly. Make sure you don’t over crowd the pan as the meat will stew rather than brown.
Once all the meat has been browned, return all of the cubes to the saucepan along with the onions and carrots.
Add the last tbsp. of oil as well as the flour. Cook for at least a minute, stirring constantly.
Combine the stock, coffee, oregano and bay leaves in a jug.
Gradually add the stock mixture to the saucepan, stirring thoroughly between each addition of the stock.
Once all the stock has been added, bring the stew to a boil and then reduce the heat to a steady simmer. Cover the saucepan and leave to simmer gently for 1.5 hours or until the meat is tender.
Add the peas and simmer for another 10 minutes.
Remove the bay leaves and check for seasoning.
Note: this stew is even better if chilled in the fridge overnight and warmed up the next day.
Recipe reprinted with permission of The Muddled Pantry. To see more recipes, please click here.
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