Red wine and tomato beef stew with broccoli

I noticed that i had bought organic matured beef chuck tender slices last week and the best before date was approaching. As I didn’t feel like hustling around the kitchen too much I though I’ll try to make them into a stew of some-kind with the materials I found from the fridge/kitchen. Here it is, superesy beef stew.

Red wine and tomato beef stew with broccoli

What you need:

400 g organic matured beef chuck tender slices (you can replace with fillet slices)
200 ml red wine
200 g crushed strained tomatoes
4 tomatoes
handful of basil
leek
chilli
garlic
broccoli
salt
pepper
oil
1/3 vegetable stock cube

What to do:

Prep the stuff. Deseed the chilli and chop it up with garlic and leek. Brake up broccoli. Cut the tomatoes. Remove the basil leaves from the stems – chop the stems.

Heat a deep pan (wok is super). Pour in some oil, when hot add chilli, leek and garlic. Fry for a minute. Add meat. Fry until meat is a little brown. Pour in the wine. Keep stirring and cook the alcohol out – 5-7 minutes. Add both the fresh and crushed tomatoes. Throw in the chopped basil stems and half of the leaves. Season with salt and pepper. Add 1/3 of vegetable stock cube. Stir. Bring the stove heat down to low-medium. Lid the pan.

Let it cook for half an hour. Now taste the meat, if it’s tender throw in the broccoli and rest of the basil leaves. Stir. Cook for a minute until broccoli is hot. You’re done. Plate the dish. Garnish with basil leaves and drizzle with some olive oil. Voilà!

Bon appétit!