Italian stew
Ingredients for 4 people
Ingredients · Servings 4
- 1 kilo of rib eye steak
- 3 red onions
- 2 cloves of garlic
- 400 g pomodorini (canned cherry tomatoes)
- 90 ml balsamic vinegar
- 300 ml (round) broth
- salt and pepper
- olive oil
- basil (as garnish)
Method · 3 h 5 min
- Peel the onions and cut them into coarse pieces. Finely chop the garlic.
- Cut the beef into 3 x 3 cm pieces and season with salt and pepper. Brown the meat over high heat in some olive oil.
- Turn down the heat. Add the onions and garlic, and sauté.
- Add the cherry tomatoes, stock, and balsamic vinegar and stir everything together. Place the lid slightly ajar on the pan and let the stew cook for 2.5 to 3 hours. Check the meat occasionally and give it a stir. Is there too much liquid remaining? Then remove the lid from the pan. Is the sauce becoming too dry? Add an extra splash of stock.
- Taste and season with salt and pepper if necessary. Garnish with fresh basil.
persons
- Peel the onions and cut them into coarse pieces. Finely chop the garlic.
- Cut the beef into 3 x 3 cm pieces and season with salt and pepper. Brown the meat over high heat in some olive oil.
- Turn down the heat. Add the onions and garlic, and sauté.
- Add the cherry tomatoes, stock, and balsamic vinegar and stir everything together. Place the lid slightly ajar on the pan and let the stew cook for 2.5 to 3 hours. Check the meat occasionally and give it a stir. Is there too much liquid remaining? Then remove the lid from the pan. Is the sauce becoming too dry? Add an extra splash of stock.
- Taste and season with salt and pepper if necessary. Garnish with fresh basil.
