Wife told me this simple recipe when I was left to feed myself in the states. I managed to burn my stew. It was still delicious and sustained me for 3 days until the chef came back.
The chef then showed me the right way of doing it. The stew was even more delicious without the burnt aroma.
| Beef or Lamb | About 1.5 pounds, choose reasonably fatty cut that is boneless. |
| Onions and Tomatoes | 2 Onion and about 3 large tomatoes. |
| Seasonings | Salt, pepper, fennel, rosemary, cooking wine, etc. |
Cut one onion up and put it down the pot as the first layer.
Cut meat into large chunks. Season them heavily. I used salt, pepper, soy sauce, and rosemary. Put them into the pot as the second layer.
Cut tomatoes into large chunks. Put them into the pot as the third layer.
Another onion, the fourth layer.
Add some cooking wine. I really don’t know how much. I poured as if I was drinking a normal cup.
Cover the pot tight. Turn on medium heat. Check in about 15 minutes. If the liquid is boiling, turn down to simmer for another hour or 90 minutes. Keep an eye on the liquid level (or watch the steam). I like this stew relatively dry.
When I did it, I added potatoes as the second layer. I felt it was genius of me.
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