Curtis Stone's semi-dried tomato, braised beef and potato stew
- 11/2 cups Campbell’s beef stock
- 1/2 cup (60g) semi-dried tomatoes, from the deli
- 2 cloves garlic, peeled
- 1 tbsp olive oil
- 500g Coles Brand beef chuck casserole steak, cut into 2-3cm cubes
- 1 small brown onion, roughly chopped
- 1 stick celery, roughly chopped
- 3 sprigs fresh rosemary
- 600g Carisma potatoes, cut into 2cm chunks
- 1/2 cup water
- 2 tbsp fresh parsley leaves
Place stock in a small saucepan over high heat and bring to simmer. Turn off heat and add the semi-dried tomatoes and garlic. Stand for about 30 minutes to often. Transfer to a blender and puree until smooth.
Place large heavy based saucepan over high heat. Add oil and heat until almost smoking hot.
Season steak with salt and pepper and brown on all sides, about 7-10 minutes.
Add onion and reduce heat to medium high. Cook for 4-5 minutes until onion is soft. Add celery and cook for a further 3 minutes. Add rosemary and semi-dried tomato sauce and cover.
Simmer for 45 minutes until meat has softened. Add potatoes and 1/2 cup water and cook, covered, for 20 minutes or until meat is fork tender and potatoes are cooked through. Remove rosemary and season. Divide evenly between four serving bowls and garnish with parsley.
Tip: Add more water if the liquid reduces too much.
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