Beef Stew

2 tbsp olive oil
2 onions, sliced
600g rump steak, cubed
2 garlic clove, chopped
2 celery stick, chopped
salt and freshly ground black pepper, to taste
2 carrots, chopped
2 glasses red wine
30g/1oz butter
1 beef stock cube

1. Heat the oil in a small saucepan, over a moderate heat.
2. Add the sliced onion,carrot, cubed beef, chopped garlic and chopped celery, and sauté for 8-10 minutes, stirring well and often.
3. Season to taste.
4. Add the red wine, raise the heat to bring to the boil, then reduce back down to a simmer for 3-4 minutes, to reduce the wine and thicken the stew.
5. Stir in the butter, and crumble in the stock cube, and cook for a further minute or two.
6. Spoon into a bowl, to serve.









Quick Beef Stew
Quick Beef Stew
Ingredients 2 tbsp olive oil 2 onions, sliced 600g rump steak, cubed 2 garlic clove, chopped 2 celery stick, chopped salt and freshly ground black pepper, to taste 2 carrots, chopped 2 glasses red wine 30g/1oz butter 1 beef stock cube Instructions 1. Heat the oil in a small saucepan, over a moderate heat. 2. Add the sliced onion,carrot, cubed beef, chopped garlic and chopped celery, and sauté for 8-10 minutes, stirring well and often. 3. Season to taste. 4. Add the red wine, raise the heat to bring to the boil, then reduce back down to a simmer for 3-4 minutes, to reduce the wine and thicken the stew. 5. Stir in the butter, and crumble in the stock cube, and cook for a further minute or two. 6. Spoon into a bowl, to serve.



































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