Today I want to share with you a recipe that I used to cook while growing up in Milan. Yes, you read that right. I used to cook this for the family. It is quite an easy recipe all things considered. I used to cook it on the stove, but I have recently changed over to the “oven method”. It does take long to cook (about 3 hours in the oven), but the meat becomes so soft that it melts in your mouth. Besides, you can put it in the oven and go ahead with whatever else you want/need to do. This is a warm, hearty beef stew and the wine and oil marinade helps to give it a good body and to tenderise the meat. I love the mushrooms and capsicum/bell peppers in it and whenever I make it, it makes me think of Hungary. I guess, it does have “Hungarian flavours” in it. I love to serve this stew with steamed rice, mashed or boiled potatoes and lots of bread to soak up that amazing sauce! Enjoy!
- 600 gms – 1.3 lbs. chuck steak, cubed
- In a big bowl, mix together all the ingredients for the marinade.
- Add the cubed beef and mix well.
- Cover the bowl with cling warp and put it in the fridge to marinate for at least 4 hours (I usually keep it overnight).
- In an oven proof casserole brown the beef in the extra virgin olive oil.
- Add the sliced capsicums and onions and mix well. Cook for a couple of minutes.
- Add the tomato concentrate, mixed with 2 tbsp of water. Stir and cook for 2 minutes.
- Add the marinade and season with salt and pepper to taste.
- Bring to a boil, cover and cook it in pre heated oven at 150°C – 300°F for about 3 hours.
- After the first 2 hours have passed, add the sliced mushrooms to the pot and continue cooking for the remaining hour.
- Add a little water if required or reduce the sauce on the stove if too runny.
- Serve hot with steamed rice, boiled potatoes or mash and bread!