Online Reporter
THIS is a hearty, melt-in-your-mouth comfort meal that serves four.
Ingredients
500g beef stew meat, cut into bite-sized pieces;
Four medium potatoes, diced;
One small onion, chopped;
Three cloves garlic, minced;
Two tablespoons olive oil;
One teaspoon paprika;
Half teaspoon dried thyme;
Salt and black pepper to taste;
One cup beef broth;
Half cup heavy cream;
One-and-half cups shredded cheddar cheese;
Quarter cup grated Parmesan cheese;
Two tablespoons butter;
Two tablespoons chopped fresh parsley
Method
1. Heat olive oil in a large skillet or heavy-bottomed pot over medium-high heat. Sear the beef pieces until browned on all sides, then remove and set aside.
2. In the same pot, sauté the onion and garlic until softened and fragrant.
3. Add the diced potatoes, paprika, thyme, and salt and pepper. Stir well to coat. Return the beef to the pot and pour in the beef broth.
4. Reduce heat to low, cover and simmer for 45 to 60 minutes (or until the beef is tender and the potatoes are cooked through). Once tender, stir in the butter and heavy cream until the sauce is rich and creamy.
5. Evenly sprinkle the cheddar and Parmesan cheese over the top. Cover the pot for two to three minutes until the cheese is melted and gooey.
6. Garnish with fresh parsley and serve hot, straight from the skillet.
Rudo Kandiero is a qualified chef with a diploma in food preparation and culinary arts, patisserie and food safety the HACCP way. She can be contacted on 0772748509.
