RED WINE STEW
1 kg stewing beef, cut into 2cm cubes
1 bottle solms delta shiraz
salt and freshly ground black pepper
1 chilli beef stock cube
3 sprigs fresh thyme
2 bay leaves
3 carrots, peeled and cut into 4cm slices
1 orange, washed well and cut into 8 wedges
1 large onion, diced
1/2 green pepper diced
2 cloves garlic minced
170g tomato paste
40g pitted black olives
Place meat in a big bowl with wine, thyme, bay leaves and orange
Cover and marinate in the fridge overnight
Heat some olive oil over medium heat in a large pot.
Remove the meat from the marinade and brown the pieces in the oil on all sides. Set the meat aside
Fry the onion, garlic and green pepper then add the meat
Pour the marinade, including the oranges and bay leaves and beef stock over the meat and bring to a boil. Boil for 5 minutes
Lower the heat to a simmer, stir in the tomato paste, and add 1 litre water.
Cover, and let stew simmer on low heat for 2-3 hours, stirring occasionally.
15 minutes before the stew is ready, add the pitted olives.
Let cook for 15 minutes on medium heat without the lid to thicken the stew.
Serve over mashed potatoes with a glass of petit verdot