1. The vegetables you intend to use should be peeled and cut into chunks or rounds, and be ready. I have not included this in the prep. time! 2. Heat a large pot, and add a generous film of oil. Heat the oil well. 3. In the meantime, put the flour in a small bowl and dip each piece of meat in the flour. Don't worry if some have barely anything on them -- just see that the largest pieces are lightly coated. 4. Add to the hot oil. Do it in two batches. When one batch has sizzled on both sides, push them to the side of the pot with a long-handled fork, and then add the rest of the meat. It is NOT vital that they all brown. 5. Add the seasoning salt to the meat, and stir. Heat should be quite high at this stage. 6. Now add all the vegetables, and stir the lot. 7. Cut open the tin of tomatoes, and add, as well as the 1/2 teaspoon sugar, Worcestershire sauce, garlic and hot pepper or sauce. Stir through with a wooden spoon or long-handled fork. 8. The heat is still high at this stage. Add the red wine. (You could sub with beef broth, but red wine is really preferable). 9. As soon as the stew is bubbling, turn heat to lowest setting and put on lid. Let stew simmer for at least 45 minutes to 1 hour. 10. Then taste the sauce: it is almost sure to need more salt or seasoning. You could add fresh herbs, or a tasty seasoning, as you like. 11. If the veggies have rendered a lot of liquid, take off the lid and cook until sauce has reduced. 12. If the opposite, and the sauce is not all that much, keep the lid on. 13. Stew until the meat is tender -- all-together about 1 1/4 - 2 hours -- all depending on the meat you use. 14. In the meantime, prepare either potatoes, rice or polenta to your taste. 15. And do make a green salad. And open a bottle of red wine while you have a slug of the open bottle you used in the stew -- . ---------------------------------------------------------------------------
Nutrition
Ingredients
