Winter is the time for slow cooking. Bowls of rich tender pull apart meat is one of my family favourite’s. The cooked down veggies add a lusciousness that has you wiping up the bowl in delight with yummy crusty bread.
- Beef cut of your choice 1 kg cut in 2/3 cm cubes
- olive oil
- 1/2 onion diced
- Carrots 2 Medium chopped into 1 cm bits
- Garlic 2 cloves minced
- Rosemary dried 1 teaspoon
- Thyme dried 1 teaspoon
- Paprika 2 teaspoons
- Passata 1/2 cup
- Tomatoes diced 1 cup (or 1 can)
- Beef stock 1 cup
- Red wine 1/2 cup
- Lemon zest of 1 lemon
- 1/2 Red capsicum diced
- 1/2 medium Zucchini diced
- 1/2 medium eggplant diced
- 1 cup of mushrooms cut into thick slices – don’t go too thin on these
- Diced all of the veggies, cut up meat, and have everything ready to go.
- Pour about a tablespoon of olive oil into a heavy based lidded pot. Heat it and toss the beef until lightly browned then tip it out into a bowl.
- Put another tablespoon of oil in the pot and stir in the onion, garlic and carrots until nicely coated. Add all of the veggies except the mushrooms and stir well. If you get any sticking issues add a splash of the beef stock to loosen it up.
- Add the Thyme, Rosemary and Paprika. Stir well and put in the meat and juices that would have collected in the bowl.
- Add the lemon zest and stir in, followed by wine, tomatoes, passata and stock. Stir well. When it starts to bubble, turn it right down to a gentle simmer, bang on the lid and let it cook for two/three hours. At two hours taste it. The length of time it takes to cook will depend on the cut of meat you choose to use. If it is still chewy, give it the extra time. You can add a splash of stock if it starts to stick.
- Just before it is ready, toss in the mushrooms. They will only need a few minutes.
- Serves – 4 to 6 depending on how much you eat!
- Veggies of your choice on the side. Yumm.