I work in ...

Continue

Content is being adapted
based on your type of business

+

How to prepare

  • Beef, Chuck Roast or Brisket, chopped into 1.5*1.5-inch pieces 700.0 g
  • KNORR Aromat 1 kg 7.5 g
  • Black Pepper, coarsely ground 2.0 g
  • Olive Oil 20.0 g
  • Onion, diced into big pieces 300.0 g
  • Celery, diced into big pieces 200.0 g
  • Carrot, diced into big pieces 300.0 g
  • Potato, diced into big pieces 300.0 g
  • Bay Leaves (2-3 leaves) 0.25 g
  • Dried Thyme 0.5 g
  • Dried Rosemary 0.5 g
  • Red Wine 70.0 g
  • Brown Stock Base 1500.0 g
  • KNORR Beef Flavoured Broth-Base 1.5 kg 8.0 g
  • Water 1500.0 g
  • Fresh Thyme, for topping

Brown stock base

  • KNORR Brown Sauce 1 kg 120.0 g
  • Water 1000.0 ml
  • KNORR SELECTIONS Rich Pasta Sauce 1 kg 500.0 g
  1. How to prepare

    • Mix the marinated beef with Chicken Seasoning Powder, black pepper and olive oil.
    • Heat the pot on a high setting. Place the meat in the pot and sear it all over.
    • Add onions, celery, and other prepared ingredients. Cook until the vegetables are softened. Add carrots, followed by red wine.
    • Stew until red wine starts to evaporate. Add the brown stock base, water and beef soup.
    • Heat the stew to a boil, then reduce to low setting. Braise for at least 1 hour. Then add potatoes and continue cooking until the meat is fork-tender or until the broth is thickened.
    • Complete the dish by topping it with minced parsley before serving.
  2. Brown stock base

    • Melt Knorr Brown Sauce with the water in the prepared pot and bring the pot to a boil.
    • Add Knorr Rich Pasta Sauce and bring the pot to a boil. Set aside and use it as stock or sauce.