Beef Stew with Vinegar

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Beef Stew with Vinegar

Beef Stew with Vinegar

We all know about winter food, and how it warms us inside and out. This Beef Stew with Vinegar certainly does that too.

I love this dish –  I also call it a ‘hearty’ dish as it makes me feel good. Not only is it tasty and filling, but it’s also pretty easy to make. You make it then you can leave it alone. Most people with a large family love this dish. By the time it is ready I have done my garden and all my house work. The aroma is outstandingly beautiful. I have a busy life and I am sure you have too, so this is an ideal recipe that sort of takes care of itself.

There are lots of dishes like this one and my friends say to me ‘why don’t you add wine instead of vinegar?’  What is wine? To me is just the same. The difference is that the wine is more expensive. Well I am sure all you wine lovers will disagree with me, and I’m sure that most good wine tastes nothing like vinegar, but I am trying to cater for everyone – drinkers or not!

So – let’s get on and get this dish started…..

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Beef Stew with Vinegar
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Course
Prep Time 45 minutes
Cook Time 1.5 hours
Passive Time 12 hours
Servings
People
Ingredients
To marinade:
For the rest of the recipe:
Course Main Course
Prep Time 45 minutes
Cook Time 1.5 hours
Passive Time 12 hours
Servings
People
Ingredients
To marinade:
For the rest of the recipe:
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Wash the Beef and cut into cubes, then put in a large plastic bag, add all of the marinade ingredients and shake well.
  2. Put it in the fridge and forget about it until the next day.
  3. In a deep pan, add the onions and brown for 10 mins on a medium heat, then add the marinaded beef and cook on a high heat for 15 min - no need to brown the meat.
  4. Chop the carrots into large pieces about one inch long along with the pimento seeds, and add the to the pan and toss.
  5. Add the the water, the vinegar, tomato along with the bay leaves and cook. As soon as it comes to the boil, turn the heat down and simmer until the meat is tender.
  6. Now add the washed pepper and throw it in as a whole this will give it a delicious flavour to the dish, and simmer for another 30 min or so.
  7. Turn off the heat and let the stew rest before you dish it out. Delicious!
Recipe Notes

You can of course put red wine instead or both. The reason for adding the green pepper is because it leaves a super taste that I can't explain - you just have to trust me!

 

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1 Comment

  1. Ruth says:

    Hello again, Sally – this recipe looks very interesting – I like the idea of preparing ahead and will try it very soon.

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