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Devilish Beef Stew

Ingredients
1-250g pack Purefoods Honeycured Bacon, cut into 1/2 inch cubes
1 kilo Monterey Beef Oyster Blade (kalitiran), cubed
2 pc medium carrots, peeled and cut into large chunks
1 pc white onion, quartered
6 cup beef stock
1 1/2 cup red wine
1 cup red bell pepper, finely chopped
2 pc siling labuyo, finely chopped
6 clove garlic, sliced
3 pc bay leaf
1/2 cup parsley, finely chopped
1 tbsp crushed black peppercorns
1/2 tsp paprika

salt to taste
chopped parsley for garnish



 

 

Procedure

Put bacon in a large, heavy casserole and cook over medium high heat until the pieces are lightly browned and have rendered most of their fat but are still moist in the center. Remove, drain on paper towels and set aside. Reserve 2 tbsp of the rendered bacon fat and add the beef cubes. Sear the beef cubes on all sides until lightly browned. Set aside in a bowl. With the same casserole, add the carrots and onions and sauté until lightly browned. Add the stock and bring to a boil, stirring up all the browned cooking bits below. Pour in the wine, add the bell peppers, sili labuyo, garlic, bay leaves, parsley and peppercorns along with the reserved beef cubes and bacon. Over low heat, braise until beef is soft and tender, about 1 hour. Stir in parika and salt to taste. Sprinkle parlsey on top.

Serves 6

 

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