800g beef rump or rib eye steak, cubed
1 tbsp (15 ml) Worcestershire sauce
1 tbsp (15 ml) NOMU Peri Peri RUB
NOMU Sea Salt and Black Pepper
NOMU Extra Virgin Olive Oil, for frying
2 red onions, thinly sliced
4 cloves garlic, minced
2 sprigs fresh origanum, roughly chopped
1 tbsp (15 ml) flour
1 cup (250 ml) good quality red wine
1 tsp (5 ml) NOMU Beef STOCK, stirred into 1 cup(250 ml) hot water
¼ cup (60 ml) cream
Handful black olives (optional)
Handful parsley, roughly chopped
Fresh crusty bread, for serving
Place the beef cubes into a small bowl and add the Worcestershire sauce and Peri Peri RUB. Season with Sea Salt and Black Pepper and mix until well coated.
Heat a little Extra Virgin Olive Oil in a heavy-based saucepan and sear the meat in batches until well browned. Remove and set aside.
Heat a little more Olive Oil in the same saucepan and gently sauté the onions until golden brown. Add the garlic and origanum and sauté for a few more minutes before returning the seared beef to the saucepan. Add the flour and stir until smooth and then deglaze the pan with the red wine and prepared Beef STOCK.
Simmer gently with a lid on for about an hour or until the beef is meltingly tender. Add the cream, and olives if using, and cook for about 5 minutes. Stir through the chopped parsley and serve a generous portion with fresh, crusty bread.
800g beef rump or rib eye steak, cubed
1 tbsp (15 ml) Worcestershire sauce
1 tbsp (15 ml) NOMU Peri Peri RUB
NOMU Sea Salt and Black Pepper
NOMU Extra Virgin Olive Oil, for frying
2 red onions, thinly sliced
4 cloves garlic, minced
2 sprigs fresh origanum, roughly chopped
1 tbsp (15 ml) flour
1 cup (250 ml) good quality red wine
1 tsp (5 ml) NOMU Beef STOCK, stirred into 1 cup(250 ml) hot water
¼ cup (60 ml) cream
Handful black olives (optional)
Handful parsley, roughly chopped
Fresh crusty bread, for serving
Place the beef cubes into a small bowl and add the Worcestershire sauce and Peri Peri RUB. Season with Sea Salt and Black Pepper and mix until well coated.
Heat a little Extra Virgin Olive Oil in a heavy-based saucepan and sear the meat in batches until well browned. Remove and set aside.
Heat a little more Olive Oil in the same saucepan and gently sauté the onions until golden brown. Add the garlic and origanum and sauté for a few more minutes before returning the seared beef to the saucepan. Add the flour and stir until smooth and then deglaze the pan with the red wine and prepared Beef STOCK.
Simmer gently with a lid on for about an hour or until the beef is meltingly tender. Add the cream, and olives if using, and cook for about 5 minutes. Stir through the chopped parsley and serve a generous portion with fresh, crusty bread.
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