Ingredients:
1.5 kg of beef shoulder roast cut into cube (you may also use chuck roast or other inexpensive beef)
1 tbsp of olive oil
2 onion (cut into quart)
300gm of mushroom
2 tsp of tomato paste
1-1/2 cup of red wine
2 bay leaf
2 cloves
1 sprig of rosemary
1 tsp of salt (adjust to taste)
1 tsp of pepper (adjust to taste)
4 cups of chicken broth
Instructions:
Saute onion in a hot iron cast pot for about 5 mins and add pinch of salt and pepper.
Remove onion when done and in the same pot add beef to brown for about 10 mins.
Adding bay leaf, cloves, rosemary, salt and pepper.
Add red wine to beef and let the beef absorb the flavor of the wine.
Add tomato paste and saute the tomato paste in the beef for a 2 mins.
At this point, add the onion and mushroom into the beef and continue to saute for another mins.
Add 4 cups of chicken broth and bring it to a boil and lower the heat and let it simmer for another 2 hours until the beef is soft and tender.
Serve with rice or paste
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