Winter Warming Beef Goulash

June 17, 2020

INGREDIENTS

- 1kg beef chuck steak, cut into 2.5-3cm cubes, fat removed

- 2 tablespoons extra virgin olive oil

- 2 brown onions, cut into 2.5-3cm chunks
- 4 cloves garlic, peeled and roughly chopped

- 2 Tsp Tweed Real Food Wild Porcini Salt

- 2 Tbsp Tweed Real Food Smokey Cue Rub

- 2 Tbsp Tweed Real Food Garlic Rosemary Rub

- 2 Tbsp Tweed Real Food Classic Caramelised Splash Balsamic Vinegar
- 1.5 Tbsp tomato paste
- 1/4 cup plain flour
- 2 cups dry red wine
- 2 cups beef stock
- 1 cups water
- 4 large carrots, sliced into 2cm thick pieces
- 400g small chat potatoes, cut in half

- Optional; handful of fresh parsley

METHOD

In a large cast-iron or heavy-duty sauce pan, heat olive oil over medium-high heat.

Brown the meat in 3 batches, cooking each batch for about 5 minutes at a time, set aside and continue until all meat is sealed and browned.

(To seal the meat properly, avoid crowding the pan the aim is for the meat develop a browning before turning with tongs)

Add the onions, garlic and Classic Caramelised Splash Balsamic Vinegar; cook, stirring with a wooden spoon for about 5 minutes, working the brown bits from bottom of the pan back into the mixture.

Add the tomato paste and Smokey Cue Rub and cook for a further minute.

Add the beef with its juices back to the pan and sprinkle with the flour.

Stir with wooden spoon until the flour is dissolved, 1 to 2 minutes.

Add the wine, beef stock, water, Garlic Rosemary Rub and Wild Porcini Salt.

Stir with a wooden spoon to loosen any brown bits from the bottom of the pan and bring to a boil.

Cover the pot with a lid, turn to the lowest possible heat and simmer for 2 hours.

Add the carrots and potatoes and simmer for a further 45 minutes until the vegetables are breaking apart but not turning to mush.

Garnish with fresh parsley if desired.