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
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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