John Jugum
Chef
Sunday June 30, 2024
3 minutes to read
Ingredients
- 1 kg beef meat, cubed (chuck, rump, sirloin)
- 3 medium-sized onions, diced
- 3 carrots, sliced
- 4 potatoes, cubed
- 6 garlic cloves, diced
- 1 tsp mixed herbs
- Salt & pepper to taste
- 1 Tbsp tomato paste
- 1 tsp paprika powder
- 1 tsp gourmet Vegeta stock
- 3 bay leaves
- 30 ml olive oil
- 100 ml red wine
- 1200 ml beef broth
Instructions
1. Sauté onion
Add oil to a heated saucepan, then add onions and fry on medium heat (5-6 minutes) until translucent and soft.
2. Add meat
Add cubed beef and stir gently until the meat turns brown.
3. Add herbs and mix
Add garlic, mixed herbs, salt, and pepper, then stir.
4. Pour some wine
Add red wine and sauté for 5-6 minutes.
5. Add veggie in the broth
Add carrots, tomato paste, and paprika powder, then stir in the beef broth.
6. Pour the stock
Add potatoes, Vegeta stock, and bay leaves, then stir.
7. Add all ingredients
Ensure all ingredients are covered in broth, ideally having about 1 cm of liquid above the ingredients in your saucepan.
8. Boiling
Bring to a boil, then lower the heat slightly.
9. Cook for more minutes
Cover and cook for another 40-45 minutes, stirring occasionally, until the meat is soft, the sauce is thick, and the potatoes are mushy to the touch.
10. Enjoy it!
This absolutely delicious and nourishing meal is perfect for the coming cold winter days.
John is a culinary wanderer with a passion for bringing the rich flavours of his Croatian heritage to life through Italian cuisine. Fuelled by a curiosity for the world and its myriad flavours, John set out to explore different cultures and cuisines. From the bustling streets of Europe to the savoury delights of North America…
If you would like to learn more about John, see Expert: John Jugum.
