Shammrok's Tassie. Bush Beef Stew.

Shammrok's Tassie. Bush Beef Stew.
 
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This recipe was uploaded
by shammrok

 
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Ingredients

Ingredients
Method
 
  • 1 kilo rump steak, cubed.
  • 2 large onions, diced.
  • 2 dried chillies, bashed.
  • 3 rashers bacon, rind removed and chopped.
  • 3 cloves garlic, finely sliced.
  • A couple of sprigs each of parsley, sage, rosemary and thyme.
  • 500 grams fresh tomatoes chopped.
  • 1 large tablespoon Vegemite.
  • 1 cup of white wine.
  • 2 cups of chicken stock.
  • Cornflour for dusting.
  • 2 tablespoons Spicy Tasmanian Bush Dust.
  • Tasmanian native pepper berry and rock salt to season.
  • Olive oil.
In a large pan, add the olive oil and the onions, chillies, bacon, and garlic and cook until softened, add the rosemary, thyme and sage and stir through.

Remove onion mix from pan and stand aside.

Place meat, cornflour, bush dust and seasoning into a plastic bag and "move around" to cover the meat.

Place some more Olive oil in the pan and add meat mix and cook until meat is browned. Add vegemite and stir until it melts.

Return onion mix to pan and stir through meat.

Deglaze pan with white wine and stir until sauce begins to thicken.

Add tomatoes and chicken stock and stir to combine.

Cover and simmer slowly until meat is tender.

Remove lid and reduce to required consistency.

Add chopped parsley.

Taste to adjust seasonings and serve with mashed potatoes.

Shammrok's Tassie. Bush Beef Stew.

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This recipe was uploaded by shammrok

 
 
A beef stew I created featuring the taste of Tasmanian ingredients and fresh produce from my garden.

Method


In a large pan, add the olive oil and the onions, chillies, bacon, and garlic and cook until softened, add the rosemary, thyme and sage and stir through.

Remove onion mix from pan and stand aside.

Place meat, cornflour, bush dust and seasoning into a plastic bag and "move around" to cover the meat.

Place some more Olive oil in the pan and add meat mix and cook until meat is browned. Add vegemite and stir until it melts.

Return onion mix to pan and stir through meat.

Deglaze pan with white wine and stir until sauce begins to thicken.

Add tomatoes and chicken stock and stir to combine.

Cover and simmer slowly until meat is tender.

Remove lid and reduce to required consistency.

Add chopped parsley.

Taste to adjust seasonings and serve with mashed potatoes.

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