Brasole of Beef (Beef Stew)

difficulty: Easy

prep time: 1/2 hours

cook time: 1 – 2 hours

serves: 4

things you need:

  • 500g stewing beef
  • 3 large parsnips
  • 1 large bunch of parsley leaves
  • 2 large onions
  • 1 lemon
  • Butter for frying
  • enough stock to cover all contents
  • 1 nutmeg, black pepper and allspice – all freshly ground

Here’s how:

  1. Wash the meat and bruise using a tenderiser (if using pre-cut beef, put it in a plastic bag for tenderising)
  2. Cut the meat in small, stew size pieces
  3. Sear the meat on butter. If you prefer, use oil
  4. In the mean-time, dissolve the stock cubes in boiling water
  5. Add chopped onions, parsley leaves and parsnips, pour in the stock (it has to cover the contents). If necessary, add more stock. Add nutmeg,
  6. black pepper (optional allspice) to taste
  7. Cover the dish and slowly cook , always making sure the liquid doesn’t dry up. You can add half a spoon of sugar to make the beef even softer
  8. Squeeze lemon to taste
  9. Once cooked, serve straight away. Can be served with potatoes, rice or bread
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