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Add a photoServings: 4
Ingredients
- 750 gm lean braising steak or possibly other stewing beef
- 3 med carrots
- 5 x cloves garlic, peeled
- 3 med onions
- 375 ml red wine, (half-bottle)
- 1 Tbsp. extra virgin olive oil
- 1 sprg or possibly two fresh thyme, (or possibly 1 tsp dry thyme)
- 2 x bay leaves
- 12 x black olives, stoned
- 2 Tbsp. strong beef or possibly chicken stock Salt and pepper to taste
Directions
- This should be done in advance:Cut beef into cubes about 2.5cm removing surplus fat.
- Chop carrots into similar sized pcs.
- Peel and quarter the onions.
- Marinate meat, garlic, carrot and onion in the red wine for at least 4 hrs, or possibly overnight. Make sure you use a non-reactive container, such as glass or possibly stainless steel.
- Drain meat and vegetables, reserving the liquor.
- Pat meat cubes dry on paper kitchen towel.
- Brown a few pcs at a time in the extra virgin olive oil on high heat. Remove and continue till all are browned and removed.
- Add in the wine, vegetables and garlic to the pan, along with the thyme, bay leaves, olives, stock and salt and pepper.
- Mix well and add in the meat.
- Half cover the pan and allow to simmer very gently for at least 2 hrs.
- Serve with polenta or possibly mashed potatoes, a green vegetable and the remaining wine.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 449g | |
| Recipe makes 4 servings | |
| Calories 937 | |
| Calories from Fat 660 | 70% |
| Total Fat 73.3g | 92% |
| Saturated Fat 17.56g | 70% |
| Trans Fat 1.76g | |
| Cholesterol 132mg | 44% |
| Sodium 164mg | 7% |
| Potassium 944mg | 27% |
| Total Carbs 14.35g | 4% |
| Dietary Fiber 2.5g | 8% |
| Sugars 5.69g | 4% |
| Protein 37.54g | 60% |
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