Description
Simple, hearty and delicious, a thorough home dish. Only will not have to hurry!
Ingredients
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Beef
400 g
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Onion
1 piece
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Carrots
1 piece
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Peas
1.5 cup
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Vegetable oil
2 Tbsp
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Spices
2 tsp
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Sugar
1 pinch
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Salt
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Black pepper
Cooking
Very simple and usual, but tasty. Slice the beef cubes of medium size. Better if the meat is with fat. Fry in butter until Golden brown, add the onions, diced the carrots rather large pieces. Fry a little, pour a glass of boiling water and simmer over low heat until the meat is tender.
Cook the peas "Oregano" from the Mistral. It's such a fragrant pea tender and does not require soaking!
Add the peas to the meat. Pour boiling water just below the peas. Simmer half an hour until soft peas. I make it al dente, very nice texture work.
Add the tomato sauce. I have fresh grated tomatoes, boiled with salt and sugar. To salt the stew, add a little sugar, put spices. I have a mix of coriander with dried tomatoes and garlic to which I added some dried parsley and savory. Bring to boil, stir and turn off heat. Let stand for 20 minutes.
Spread the stew on plates.
Serve with fluffy grey bread. My fireworm demanded more acute fresh pepper to give.
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