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Slow-Cooked Beef Stew
Floured chunks of beef browned and then left to simmer gently with onion, juniper and a little tomato until they melt into a thick sauce. Wonderful over polenta or mashed potatoes.
- YieldServes 4
- Hands-on45 min
- Total3 h 19 min
- Difficulty
Ingredients
- 20 gall-purpose flour, sifted
- 750 gbeef chuck, cut into 3 cm (1 1/4 inch) chunks
- 30 mlextra virgin olive oil
- 1yellow onion, finely chopped
- 2juniper berries
- 720 mlbeef stock, heated, plus more as needed
- 45 mltomato passata
- to tastefine sea salt and freshly ground black pepper
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