Slow-Cooked Beef Rosto Stew
Ingredients
- 4 tbsp olive oil
- 1 kg beef, cubed
- 2 large onions, peeled and finely cut
- 4 garlic cloves, peeled and chopped
- 1 1/2 tsp paprika
- 1 tsp cinnamon
- 1 tsp sugar
- 3 bay leaves
- 1 1/2 cups red wine
- 2 tbsp tomato paste
- Salt and pepper
- Pappardelle pasta for serving
Optional
- 1/2 tsp ground cloves
Preparation
Put a little olive oil in a frying pan and brown the beef in batches until caramelized, then transfer to a large casserole dish.
In the same pan, add a little olive oil and cook the onion until caramelized, then add garlic and cook for two more minutes. Add paprika, cinnamon, sugar, and tomato paste, cook for another minute, then add to the casserole dish.
Deglaze the frying pan with red wine, scraping up any bits, and pour into the casserole dish.
Add bay leaves, salt, and pepper, bring to a simmer, cover, and cook for 3.5 to 4 hours, stirring every hour.
The dish is ready when the sauce is rich and thickened and the meat is falling apart.
Serve over cooked pappardelle pasta and sprinkle with grated Halloumi cheese and parsley.
Tips
If you enjoy the flavor, add half a teaspoon of ground cloves when adding the other spices.
This dish can also be served over rice or mashed potatoes instead of pasta.
