Rosemary beef stew

INGREDIENTS

• 1 kg beef sirloin
• 1 kg potatoes
• 4 carrots
• 500g mushrooms
• 1 onion
• 5 garlic cloves
• 5 tbsp tomato paste
• 3 sprigs rosemary
• 2 tbsp paprika
• 1.5 tsp sea salt
• 1 tsp ground black pepper
• 1 tbsp oil

METHOD

1. In a deep pot, heat some oil and sauté finely chopped onions until golden brown.
2. Add the washed, cut-up beef to the onions and brown the meat on all sides to seal it.
3. Next, add tomato paste, rosemary, mushrooms, peeled and chopped potatoes, sliced carrots, and enough water to cover all the ingredients completely.
4. Season the stew with salt and pepper, cover, and simmer for at least 1 hour, though 2 hours is ideal for the meat to become tender.
5. If the stew appears too thick while cooking, you can add a bit more water.
6. Towards the end of cooking, stir in the crushed garlic cloves.
7. Serve the stew on its own or with whole grain bread.