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Maltese beef stew
Ingredients
- 1kg beef for stewing trimmed, cut into 1 inch cubes.
- 4 Maltese sausages
- 3 medium sized onions, chopped
- 2 carrots, sliced
- 4 medium potatoes
- 4 garlic cloves, chopped
- 2 large cans of polpa
- 1 small can tomato paste.
- 2 stock cubes.
- 500ml beef stock
- A drizzle of Worcestershire sauce
- 1/2 tsp fennel seeds
- 1/2 tsp mixed herbs
- A pinch of mixed spice
- A pinch of ground coriander
- 2 bay leaves
- 1 cup frozen peas
- 2 cups of red wine
Method
In a large pot fry the Maltese sausage in some oil, when ready, bring out the sausages from pot and set aside, season the beef and continue by sealing the meat well, when ready bring out of pot and set aside. Cook the onions, garlic, herbs, spices, when onions are soft add meat, sauté for a few minutes. Add tomato paste, beef stock and a few drops of Worcestershire sauce, and let simmer for a few minutes, then add red wine and leave it to reduce. Cut the Maltese sausages into 3 pieces each, add to stew together with fennel seeds and let simmer for few minutes stirring constantly. Add the polpa, bring to boil, check seasoning and simmer on a low heat for 20 minutes. Stir in the carrots, cook for further 10 minutes. Add potatoes and let simmer for 30 minutes until potatoes are cooked. Stir constantly and finally add peas, bring to boil once again and turn off and let it set. Enjoy your stew with some warm crusty bread or ftira.
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