- Timing: 15-20 min. to prepare, 2-3 hours to cook (but it’s worth it!)
- Portions: 4
- 20.3 oz (600 gr) beef (no bones);
- 4 oz (120 g) hot-smoked ham;
- 6 medium fresh potatoes (washed and peeled);
- 2 medium white onions;
- 3 medium garlic cloves;
- can of beans in tomato sauce;
- 1 oz (30 gr) natural butter;
- freshly grounded black pepper and salt;
- 1/2 cup (100 ml) dry red wine;
- about 2 3/4 cup of stock;
- pinch of caraway;
- few pinches of rosemary;
- 2 bay leaves.
- Wash meat, cu off fats and chop into cubes. Rub in freshly grounded pepper and salt. Preheat a bit of oil in a pan and cook meat from both sides until it changes its color to natural. Remove from the heat.
- Chop onion and garlic cloves. In a large stew pan add a piece of butter, when it melts, add chopped onion and garlic. Cook for 3-4 minutes, stirring with a wooden spatula. Add beef.
- Pour stock, wine, and beans with tomato sauce. Add two bay leaves and hot-smoked ham on the top. Sprinkle with rosemary, caraway and pepper (don’t use salt if you stock was enough salted). Cook for 1 hour, and then add potatoes, cut in 4-6 parts. Cook for another 1-1.5 hours. If you notice that it’s not enough of liquid in a stew pan, you may add a bit more of stock. Serve when meat is soft and potatoes are ready. Enjoy 🙂
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