Beef Roast Stew
This is a lovely beef stew that cooks a roast divided into 4 then just before serving the beef is sliced and returned to the sauce that contains capsicum, tomatoes, potatoes and olives.
Ingredients
Serves: 6
- 2kg beef roast
- 1 pinch salt and pepper, to taste
- oil for frying
- 1 onion, diced
- 2 cloves garlic, crushed
- 2 large fresh tomatoes, diced
- 1 tablespoon whole peppercorns, crushed
- 115g spanish olives with juice
- 1 onion, quartered
- 2 beef stock cubes
- 2 bay leaves
- 115ml tomato sauce
- 1 large red capsicum, sliced
- 4 small potatoes, peeled and quartered
- 1 tablespoon cornflour, optional
Directions
Preparation:10min ›
Cook:1hour40min ›
Ready in:1hour50min
- Rinse beef and pat dry with paper towels then cut beef into 4 chunks. Sprinkle with salt and pepper.
- Saute diced onion and garlic in a frying pan then transfere to a large saucepan. Brown beef on all sides in the same frying pan then transfer to the saucepan.
- Add tomatoes, peppercorns, olives, onion, bay leaves and beef stock cubes.
- Bring to a boil then add tomato sauce and simmer for 1 hour. Take the meat out of the saucepan then add capsicum and simmer for 30 minutes.
- In a frying pan, fry potatoes in oil until golden brown. When done add to simmering mixture.
- Thicken sauce if desired by mixing cornflour with water then adding to the saucepan.
- Slice meat across the grain and add to saucepan. Mix together. Cook for another 5 minutes. Serve.
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Reviews and Ratings
Global Ratings:
(27)
Reviews in English (20)
good dish! nice twist on a stew with the olives! used top sirloin instead of the chuck and it came out very nice with the leanness of the meat! - 03 Feb 2011 (Review from Allrecipes USA and Canada)
My kids were EXTREMELY reluctant to try this as they helped me pull all of the ingredients together--they kept telling me they didn't think it would turn out well. I also had my doubts (olives, potatoes, and ketchup?!) BUT the eating of the meal was another situation all together! This is delicious! My only 2 suggestions would be to #1 cube the meat before browning because having to cut the meat in the bowl was a bit awkward and #2 give the meat the time to cook that the peppers are--I didn't see any need for leaving the meat out as they cooked and am glad I didn't. - 06 Jan 2011 (Review from Allrecipes USA and Canada)
We will definitely make this again. We made it with a pork roast and added a couple of jalapenos, and ginger to suit our own tastes. Everyone loved it. I have now made this several times...it is easily my favorite recipe EVER! It's so easy to substitute to your own veggies and proteins. My brother made it with seafood once! - 05 Dec 2010 (Review from Allrecipes USA and Canada)