Serves 4
- 1 kg of beef (lean), cut into 3 cm cubes
- 1 clove of garlic, chopped
- 2 strips bacon, cut into smaller pieces
- 250 ml (1c) cabernet sauvignon, or any red wine
- 250 ml (1c) beef extract
- 15 ml (1 tbsp.) tomato paste
- 1 bay leaf, a sprig parsley and a sprig thyme
- 1 pack (500 g) prepared and sliced butternut
- 1 carrot, cut into rings
- A hand full of chopped parsley and oregano
- Grated peel of 1 lemon
1 Put all the ingredients, except vegetables and chopped herbs, in a large microwave-resistant bowl.
2 Cook for 5 min at 100% or high and stir well.
3 Cook for another 25 min at 60% or medium and stir every 5 min.
4 Add the vegetables the last 10 min.
5 When the stew is cooked, stir in the chopped herbs and lemon peel. Serve with rice or mashed potatoes.
