Servings<\/span>8<\/p>servings<\/span><\/div><\/span>Prep time<\/span>15<\/p>minutes<\/span><\/div><\/span>Cooking time<\/span>1<\/p>hour <\/span><\/div><\/div><\/div>Ingredients<\/h3>- <\/span>
1Kg True Aussie Beef Cubes & Oxtail<\/span><\/p><\/li>- <\/span>
3 Capsicums (Green, Yellow and Red), cubed<\/span><\/p><\/li>- <\/span>
3 Russet Potatoes, cubed<\/span><\/p><\/li>- <\/span>
4 Stalks of Celery, cubed<\/span><\/p><\/li>- <\/span>
4 Garlic Cloves, minced<\/span><\/p><\/li>- <\/span>
2 Carrots, cubed <\/span><\/p><\/li>- <\/span>
2 Yellow Onions, chopped<\/span><\/p><\/li>- <\/span>
1 Zucchini, cubed (Optional)<\/span><\/p><\/li>- <\/span>
1 Punnet (200g) Brown Mushroom, quartered<\/span><\/p><\/li>- <\/span>
1 Can (400g) Whole Peeled Tomatoes<\/span><\/p><\/li>- <\/span>
1 Litre box of Campbells Beef Broth<\/span><\/p><\/li>- <\/span>
2 Tablespoons of Olive Oil<\/span><\/p><\/li>- <\/span>
2 Tablespoons of Sweet Paprika<\/span><\/p><\/li>- <\/span>
2 Teaspoons of Caraway Seeds <\/span><\/p><\/li>- <\/span>
2 Tablespoons of Red Wine Vinegar<\/span><\/p><\/li>- <\/span>
2 Bay Leaves<\/span><\/p><\/li>- <\/span>
Light Sour Cream (Optional)<\/span><\/p><\/li>- <\/span>
Salt and Ground Black Pepper<\/span><\/p><\/li>- <\/span>
Sprigs of English Parsley for Garnish<\/span><\/p><\/li><\/ul><\/div>Directions<\/h3>- Season beef cubes and oxtail with salt and pepper. <\/li>
- Add olive oil to a large heavy pot (or pressure cooker) over medium heat. <\/li>
- When the oil is hot, add the beef cubes and oxtail. Sear the meats and brown evenly on all sides. Add more oil if necessary to keep the meat from sticking to pot. <\/li>
- Toss in the onions, garlic, capsicums, carrots, zucchini, sweet paprika and caraway seeds. Stir for 5 minutes until fragrant. <\/li>
- Mix in the whole peeled tomatoes, celery, mushrooms and red wine vinegar. Stir well to mix and let it simmer for 5 minutes. <\/li>
- Add in the beef broth, potatoes and bay leaves. Bring to a boil then lower to a simmer for 40-60mins, covered. Stir occasionally. Add salt and pepper to taste. <\/li>
- Stir in a dollop of light sour cream and garnish with English parsley. Serve with crusty baguette, boiled pasta or fluffy rice! <\/li><\/ul><\/div>
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Notes FROM THE CHEF<\/h3>\n\t\t\t\t\t- We use the WMF Pressure Cooker which reduces the cooking time by half.<\/em><\/li>
- You can buy Sweet Paprika and Caraway Seeds in the condiment section of NTUC Finest or Cold Storage supermarkets. <\/em><\/li>
- We like to use both beef cubes and oxtail as it gives texture to the stew. <\/em><\/li>
- You can replace brown mushrooms with canned button mushrooms. <\/em><\/li>
- The stew tastes even better overnight. So we freeze the leftovers!<\/em><\/li>
- For more recipe ideas, head to: https:\/\/www.trueaussiebeefandlamb.com\/recipes\/<\/strong><\/a><\/em><\/li><\/ul>\n\t\t\t\t<\/div>