I am a big fan of stew, especially the day after! It just tastes better, all the flavors are just more developed. I usually use red wine but this time I wanted to use tomato juice instead of any alcohol. Cooking this stew was a pleasure; throughout the house I could smell the flavors emerging from the pod.

TomatoBeef-Stew

1000 gram Australian Beef, cubed

200 gram sliced Red Onion

200 gram diced white Onion

20 gram whole Garlic glove

350 gram Carrot sliced

120 gram Leek, sliced

400 gram Tomato, diced

130 gram Tomato puree

400 gram Tomato juice

700 gram Beef stock

100 gram Shallots

80 gram Parsley chopped

300 gram Butter

70 gram Olive Oil

Black Pepper, Salt

Heat the oil and seal the beef cubes. Transfer into a dish. De-glaze with some stock and melt the butter. Sweat the onions with garlic and add the carrots and leek. Cook until brown. Add the tomato, tomato puree and remaining beef stock. Add the shallots with tomato juice and simmer for three to four hours until beef is soft. Add the parsley and season with salt and fresh black pepper.