Stuffat taċ-Ċanga (beef stew)
A hearty beef stew made with tender chunks of beef, slow-cooked with carrots, onions, and herbs in a rich, savoury gravy for a comforting, flavourful meal.
Ingredients: (serves 4)
700g Fresh Beef (cubed)
2tbsp Tomato Paste (kunserva)
1 Large Onion (chopped)
2 -3 Garlic Cloves (chopped or minced)
1 Celery Stalk (sliced)
2 Carrots (sliced)
100g Mushroom (optional)
1tsp Thyme or Oregano
2 Bayleaves
500ml Beef or Vegetable Stock
1pkt Knorr Gran Pure (Mashed Potato) (optional)
Salt & Pepper (to taste)
Method:
Prepare all the ingredients and chop the vegetables accordingly.
In a large casserole, fry the beef in the olive oil over a medium high heat.
Let the beef brown for a couple of minutes without turning. Season with salt & pepper, then flip the pieces and cook for a couple more minutes.
Reduce the flame and remove the beef from the pot and set it aside.
Add the butter to the pot, followed by the onion and garlic.
Cook until the onion gets soft then add the celery, carrots, thyme and mushrooms. Mix together and cook for 2 minutes.
Add the tomato paste and the cooked beef, followed by the stock. Mix well.
Bring to a gentle boil, then enhance the flavours with 2 red wine stock pots, and a couple of bayleaves.
Mix well and let it come to a boil. Then reduce the flame to a minimum, cover and let it simmer for 2 hours.
After 2 hours, add the peas, mix well, and turn off the heat.
Serve with mashed potatoes and crunchy Maltese bread.
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