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Sherry Beef Stew

You will need

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450 g   stewing  beef cubes

3    tomatoes (diced)

2    onions (diced)

2    cloves garlic (chopped)

3    medium-large size potatoes (diced)

4 sprigs    thyme and parsley

1 cube    beef stock

500 ml    hot water

200 ml    sherry

±2-3 tbsp    salt

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  1. Sauté onions and garlic for 2 mins
  2. Add potatoes, beef stock, water, thyme and parsley. Cook for 5-10 mins with lid half closing the pot
  3. Add beef and tomatoes. Simmer over medium-low heat for 15 mins
  4. Add sherry. Let simmer for 60 mins with lid half closing the pot
  5. Slowly add salt to taste

(Optional: add 2 tbsp potato flour in some warm water and pour into stew to thicken the broth. The potatoes should do the job but you’ll end up eating softer cubes of potatoes–which I don’t mind  😉 )

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