Created By: Jolly

Servings: 7
Total Prep Time: 30 Minutes
Total Cost: ₱

Ingredients Direction
1 kilo beef brisket
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 cup all purpose flour
1/4 cup canola oil
6 cups water
1/4 cup olive oil
2 teaspoons garlic, chopped
1/2 cup onions, sliced
1 can chorizo de bilbao, coarsely chopped (210 grams; 6 pieces)
1/2 cup red wine
1 pouch tomato paste (150 grams)
4 teaspoons salt
1/2 teaspoon black pepper
1/2 cup green peas
1 can pimiento, sliced (113 grams)
1 can whole mushroom, quartered (400 grams)
1 can string beans
1/4 cup carrots, cubed
1/4 cup potatoes, cubed
2 tablespoons butter

1. Sprinkle beef with salt and pepper then dredge in flour.

2. Heat canola oil in a pan. Sear beef until brown on all sides. 

3. Pour in 6 cups water and bring to a boil. 

4. Bring heat down and allow it to simmer for 90-120 minutes, until tender. Set aside. 

5. Heat olive oil in a heavy bottom casserole. Sauté garlic, onion and chorizo. Pour in red wine and simmer until slightly reduced. 

6. Add tomato paste into the beef with stock. Simmer for at least 10 minutes.

7. Adjust seasonings with salt and pepper. Add green peas, red pimiento and whole mushrooms. 

8. Cook for 5 more minutes. 

9. Melt butter in pan and sauté string beans, carrots and potatoes for 3 minutes only for buttered vegetable siding.

10. Serve beef stew with buttered vegetable siding.

Nutrition notes