Ingredients
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1 lb Top Sirloin
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1 lb Yellow Potatoes
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1/2 lb Mushrooms
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1 large Yellow Onion
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2 cups Beef Stockcan substitute with beef/chicken broth
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4 sprigs Fresh Rosemary
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6 cloves Garlic
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1/4 cup Olive oil
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1 tablespoon Butter
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to taste Pepper
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to taste Salt
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to taste crushed Red Pepper
My Two Cents
WHY IT IS CALLED THE COUNTRYSIDE
Directions
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1
Done
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Marinate the meatCut your beef into smaller cubes, 1 X 1 inch. Chop 4 cloves of garlic and 1 sprig of rosemary. Mix it all together with some salt, pepper, crushed red chili pepper, and olive oil in a mixing bowl, and let it marinate for at least an hour in the fridge. |
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2
Done
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Cook the meatFor this recipe, I used a deep stainless steel frying pan. Preheat your pan on medium heat, add butter and let it melt completely. Add your marinated beef cubes and brown them for 10-15 minutes. Beef will release some juice so for the first 5-7 minutes try not to move it around and let it get some color, then stir occasionally. When cubes got nice golden color, place meat on a plate and set aside. Chop 2 more cloves of garlic and add to the pan. Let it roast for 1 minute. |
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3
Done
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Add potatoes, onion and mushroomsChop potatoes with skin on, onion, and mushrooms into large chunks. First, add potatoes to your pan and mix well with garlic. Let it cook for 5 minutes, then add onion and mushrooms. Mix it all together and keep cooking on medium heat, stirring for another 5 minutes. |
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4
Done
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Add stock and meatAdd 2 cups of Beef stock to your vegetables, stir. Add meat back into the pan, mix it well and place some rosemary on top, cover with a lid and lower the heat to a minimum. Keep simmering with the lid on for 20 minutes. |
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5
Done
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GarnishThe last step is to add chopped fresh parsley, season with more salt and pepper to taste, and serve hot! |
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6
Done
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TIPSI highly recommend pouring a nice glass of red wine to go with your stew. Enjoy! |
