1kg beef chuck steak
1T olive oil
4 Cloves carlic, crushed1 medium onion, chopped
425g can tomatoes
1/2 cup water
2 small beef stock cubes
2T Worcestershire sauce
1/2 cup cream
2T chopped fresh parsley
1T brandy
Cut beef into 3cm pieces. Heat oil in large pan, add beef in batches, cook, stirring, until browned. Return beef and any juices to pan, add garlic and onion, cook, stirring, until onion is soft.
Add undrained crushed tomatoes, water, crumbled stock cubes and sauce, simmer covered, about 1 1/2 hours or until beef is tender. Add remaining ingrediets, simmer uncovered, about 5 minutes or until thickened slightly.
Serve with pasta and sprinkled with extra parsley, if desired.
1T olive oil
4 Cloves carlic, crushed1 medium onion, chopped
425g can tomatoes
1/2 cup water
2 small beef stock cubes
2T Worcestershire sauce
1/2 cup cream
2T chopped fresh parsley
1T brandy
Cut beef into 3cm pieces. Heat oil in large pan, add beef in batches, cook, stirring, until browned. Return beef and any juices to pan, add garlic and onion, cook, stirring, until onion is soft.
Add undrained crushed tomatoes, water, crumbled stock cubes and sauce, simmer covered, about 1 1/2 hours or until beef is tender. Add remaining ingrediets, simmer uncovered, about 5 minutes or until thickened slightly.
Serve with pasta and sprinkled with extra parsley, if desired.
