Ingredients:
750 ml Tastic Parboiled Rice, cooked
15 ml Sunflower oil
1 kg Beef, cubed
2 Large onions, chopped
5 Carrots, sliced
500 ml Red wine
30 ml Tomato paste
500 ml Beef stock
10 ml Mixed herbs, dried
1/2 Small cabbage, roughly chopped
5 Baby marrows, sliced (optional)
60 ml Cake flour
Method:
Heat oil in a heavy-based saucepan, add meat in 3 batches and fry until golden brown. Remove each batch of meat after browning.
Add onion to saucepan and fry until onion is translucent.
Return the meat to the saucepan and add carrots, red wine, tomato paste, stock and herbs. Cover with lid and allow to simmer over low heat for 1 hour or until meat is tender.
Add the remaining vegetables to meat in the last 7 minutes of cooking time.
Make a paste of flour and water and stir into stew. Simmer for a further 3 - 5 minutes whilst stirring continuously.
Serve hot with Tastic Parboiled Rice.
