Estofado de Carne (Beef Stew)
Serves 4
Ingredients
Method
750 g Tenderloin Fillet
1 Large Onion
250 g Carrots ( Fresh)
300 g Peas (Frozen)
1 Tomatoes (Tinned, Chopped)
250 g Mushrooms (Chestnut)
3 tbsp Olive Oil
1 White Wine (Glass)
2 Garlic Cloves
1 Bay Leaf
½ tsp Salt & Pepper
Cut the meat into cubes, season and fry with bay leaf in a little olive oil until brown.
Blend the onion, tomatoes and garlic and add the mixture to the meat in the pan and cook for a few minutes.
Add carrots, peas, mushrooms, wine and water to cover.
Season and cook until meat is tender