Tender Striploin Beef Stew

Name: Beef Stew
Yield: 2 servings
Cuisine: British
Ingredients: 300 g striploin beef; 1 medium onion; 2–3 cloves garlic; 2 medium carrots; 250 g fingerling potatoes; 1½ tbsp tomato paste; 150 ml Italian red wine; 350 ml beef broth; 1 tsp salt; ½ tsp black pepper; lemongrass; thyme

British · Organized from the video by StudioB21

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Ingredients · 2 servings

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Steps

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1
Season the cut-up striploin beef and fry in a pot until golden brown.
2
Remove the beef from the pot and sauté the onion and garlic until the onions are translucent.
3
Add the carrots and fingerling potatoes to the pot, then stir in the tomato paste and cook for 1 to 2 minutes.
⏱ 1 to 2 minutes
4
Add the lemongrass and thyme, then deglaze the pan with the Italian red wine and cook for 2 to 3 minutes.
⏱ 2 to 3 minutes
5
Pour in the beef broth, cover the pot, and bring the mixture to a boil.
🔥 boil
6
Return the seared beef to the pot, lower the heat, and simmer for about an hour or until the beef is tender and vegetables are cooked through.
🔥 simmer

Tips

If you don't have red wine, beef stock works as well.
Simmer until beef is nice and tender and vegetables are cooked all the way through.

This recipe was organized from the source video's transcript. Amounts follow what the video presents. Source: StudioB21 on YouTube

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