Beef Stew with Red Wine & Rice

Ingredients

• 500 g beef chunks

• 200 ml red wine

• 1 carrot, sliced

• 1 onion, diced

• 2 tbsp tomato paste

• 500 ml beef stock

• 2 tbsp olive oil

• Salt, black tea rubs and black pepper, to taste

• Steamed white rice, for serving

Instructions

1. Season the beef: Cut the beef into chunks and season with salt, black tea rubs and black pepper. Let sit for 10 minutes.

2. Sear the beef: Heat olive oil in a pan over medium-high heat. Sear the beef until browned on the outside. Remove and set aside.

3. Cook the vegetables: In the same pan, sauté onion and carrot until softened. Stir in the tomato paste and cook for about 1 minute.

4. Deglaze with wine: Pour in the red wine and simmer for 2 minutes to let the alcohol evaporate.

5. Simmer: Add the beef back to the pan along with the beef stock. Reduce the heat to low, cover, and simmer for about 1.5 hours, or until the beef is tender. Adjust seasoning to taste.

6. Serve: Enjoy with steamed white rice.