gm beef, 2” cuts
tsp dried thyme
tsp dried rosemary
medium potato, diced
cloves garlic, minced
cup button mushrooms
cups beef broth
cup frozen peas
tbsp Noor Oil
Good old-fashioned stew with rich beef gravy that expresses the flavor of the potatoes and carrots. This is the perfect hearty dish for a chilly, winter day.
Heat Noor Oil in a pan and add dried herbs to it.
Add carrots, potato, celery, shallots, garlic, pepper and salt and stir till the vegetables are lightly browned.
Add in mushrooms and continue cooking until it is tender.
Add meat, salt and pepper and stir till meat is brown.
Mix the butter and flour and add to the pan. Mix well till the flour coats the meat.
Add beef broth, bay leaf and bring the stew to a boil. Then cover pan with a lid and cook on low fire for about 2 hours.
Remove the lid. Add peas and cook further till the meat is tender for another half to one hour.
Serve stew hot with brown bread or hot steaming rice.