Ingredients
Brown stock base
-
Water 1000.0 ml
How to prepare
-
Beef, Chuck Roast or Brisket, chopped into 1.5*1.5-inch pieces 700.0 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
-
Water 1500.0 g
-
Fresh Thyme, for topping
Method
-
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.
-
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.
