We are searching data for your request:
Forums and discussions:
Manuals and reference books:
Data from registers:
Upon completion, a link will appear to access the found materials.
Cooks In2 hours 35 minutes
DifficultyNot too tricky
Nutrition per serving
Calories 796 40%
Fat 42.6g 61%
Saturates 15.6g 78%
Sugars 20g 22%
Salt 1g 17%
Protein 73.2g 146%
Carbs 24g 9%
Fibre 6g -
Of an adult's reference intake
- 10 small red onions
- 3 cloves of garlic
- 2 quinces
- 1 lemon
- olive oil
- 2 kg quality beef chuck or rump, cut into 8cm pieces (ask your butcher to do this)
- 18 ripe cherry tomatoes, on the vine or 2 x 400g tins of cherry tomatoes
- 250 ml tomato passata
- 1 tablespoon tomato purée
- 1-2 cinnamon sticks
- 2-3 fresh bay leaves
- 1 tablespoon allspice berries
- 1 large wineglass of dry red wine
By Andy Harris
- Peel and halve the onions, then peel and slice the garlic. Peel, core and slice the quinces, putting them in a bowl of cold water with a good squeeze of lemon juice.
- Heat 4 tablespoons of oil over a medium heat in a large saucepan and sauté the onion and garlic for 5 to 7 minutes, or until softened.
- Remove with a slotted spoon and set aside, then add the quince and sauté for 5 to 7 minutes, or until softened.
- Remove with a slotted spoon and set aside, then add the beef and sauté for 8 to 10 minutes, or until browned on all sides.
- Return the onion and garlic to the pan (reserving the quince for later), then add the tomatoes, passata, purée, cinnamon, bay leaves, allspice, wine and enough water to just cover the stew.
- Season and stir well, bring to the boil then simmer for 1 hour.
- Add the quince and stir carefully, then cook for a further 30 minutes to 1 hour, or until the beef is tender and the sauce has thickened. Serve with rice or pasta.