1.5 kg mature beef steak, cut into cubes
2 tbsp white flour, seasoned with NOMU Sea Salt and Black Pepper
NOMU Extra Virgin Olive Oil
1 tbsp butter
2 red onions, finely diced
2 carrots, diced
1 celery stick, diced
1 leek, finely sliced
1 tbsp NOMU Beef Rub
2 cloves garlic, finely crushed
1 cup red wine
1 litre prepared NOMU Beef Stock
3 large potatoes
2 tbsp butter, melted
Fresh sprigs of thyme
Dust the beef cubes with seasoned flour. Heat a glug of Olive Oil and a knob of butter in a large heavy-based saucepan and brown the beef cubes
on all sides one layer at a time. When all the beef is done, set aside.
In the same pot, sauté the mirepoix (onions, carrots, celery and leek) with the NOMU Beef Rub and crushed garlic until the vegetables are tender, adding extra butter if necessary. Return the beef to the pot and add the wine, followed by the beef stock. Simmer for 1 hour until the beef is tender. Skim any oil or ‘foam’ that may rise to the surface of the pot.
Preheat the oven to 180˚C.
Divide the beef and vegetables filling between 6 ovenproof “hot pots”. Peel and slice the potatoes into 5mm-thick discs. Arrange in a fan pattern on top of the beef, brush with melted butter and sprinkle with fresh thyme sprigs. Cook uncovered in the oven for 30-45 minutes or until the potatoes are golden and crispy.
Delicious served with spring greens and cinnamon butternut.
1.5 kg mature beef steak, cut into cubes
2 tbsp white flour, seasoned with NOMU Sea Salt and Black Pepper
NOMU Extra Virgin Olive Oil
1 tbsp butter
2 red onions, finely diced
2 carrots, diced
1 celery stick, diced
1 leek, finely sliced
1 tbsp NOMU Beef Rub
2 cloves garlic, finely crushed
1 cup red wine
1 litre prepared NOMU Beef Stock
3 large potatoes
2 tbsp butter, melted
Fresh sprigs of thyme
Dust the beef cubes with seasoned flour. Heat a glug of Olive Oil and a knob of butter in a large heavy-based saucepan and brown the beef cubes
on all sides one layer at a time. When all the beef is done, set aside.
In the same pot, sauté the mirepoix (onions, carrots, celery and leek) with the NOMU Beef Rub and crushed garlic until the vegetables are tender, adding extra butter if necessary. Return the beef to the pot and add the wine, followed by the beef stock. Simmer for 1 hour until the beef is tender. Skim any oil or ‘foam’ that may rise to the surface of the pot.
Preheat the oven to 180˚C.
Divide the beef and vegetables filling between 6 ovenproof “hot pots”. Peel and slice the potatoes into 5mm-thick discs. Arrange in a fan pattern on top of the beef, brush with melted butter and sprinkle with fresh thyme sprigs. Cook uncovered in the oven for 30-45 minutes or until the potatoes are golden and crispy.
Delicious served with spring greens and cinnamon butternut.
1.5 kg mature beef steak, cut into cubes
2 tbsp white flour, seasoned with NOMU Sea Salt and Black Pepper
NOMU Extra Virgin Olive Oil
1 tbsp butter
2 red onions, finely diced
2 carrots, diced
1 celery stick, diced
1 leek, finely sliced
1 tbsp NOMU Beef Rub
2 cloves garlic, finely crushed
1 cup red wine
1 litre prepared NOMU Beef Stock
3 large potatoes
2 tbsp butter, melted
Fresh sprigs of thyme
Dust the beef cubes with seasoned flour. Heat a glug of Olive Oil and a knob of butter in a large heavy-based saucepan and brown the beef cubes
on all sides one layer at a time. When all the beef is done, set aside.
In the same pot, sauté the mirepoix (onions, carrots, celery and leek) with the NOMU Beef Rub and crushed garlic until the vegetables are tender, adding extra butter if necessary. Return the beef to the pot and add the wine, followed by the beef stock. Simmer for 1 hour until the beef is tender. Skim any oil or ‘foam’ that may rise to the surface of the pot.
Preheat the oven to 180˚C.
Divide the beef and vegetables filling between 6 ovenproof “hot pots”. Peel and slice the potatoes into 5mm-thick discs. Arrange in a fan pattern on top of the beef, brush with melted butter and sprinkle with fresh thyme sprigs. Cook uncovered in the oven for 30-45 minutes or until the potatoes are golden and crispy.
Delicious served with spring greens and cinnamon butternut.
1.5 kg mature beef steak, cut into cubes
2 tbsp white flour, seasoned with NOMU Sea Salt and Black Pepper
NOMU Extra Virgin Olive Oil
1 tbsp butter
2 red onions, finely diced
2 carrots, diced
1 celery stick, diced
1 leek, finely sliced
1 tbsp NOMU Beef Rub
2 cloves garlic, finely crushed
1 cup red wine
1 litre prepared NOMU Beef Stock
3 large potatoes
2 tbsp butter, melted
Fresh sprigs of thyme
Dust the beef cubes with seasoned flour. Heat a glug of Olive Oil and a knob of butter in a large heavy-based saucepan and brown the beef cubes
on all sides one layer at a time. When all the beef is done, set aside.
In the same pot, sauté the mirepoix (onions, carrots, celery and leek) with the NOMU Beef Rub and crushed garlic until the vegetables are tender, adding extra butter if necessary. Return the beef to the pot and add the wine, followed by the beef stock. Simmer for 1 hour until the beef is tender. Skim any oil or ‘foam’ that may rise to the surface of the pot.
Preheat the oven to 180˚C.
Divide the beef and vegetables filling between 6 ovenproof “hot pots”. Peel and slice the potatoes into 5mm-thick discs. Arrange in a fan pattern on top of the beef, brush with melted butter and sprinkle with fresh thyme sprigs. Cook uncovered in the oven for 30-45 minutes or until the potatoes are golden and crispy.
Delicious served with spring greens and cinnamon butternut.
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PLUS, one lucky shopper will WIN back the value of their cart in CASH!
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PLUS, one lucky shopper will WIN back the value of their cart in CASH!
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PLUS, one lucky shopper will WIN back the value of their cart in CASH!
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