Last week there were some sprigs of rosemary on sale at my local supermarket ,the inspiration behind this recipe.
I had already had rosemary in my tea in oven roast potatoes but had not prepared any meat dish with this herb .
Garlic and rosemary go really well together and you can try this dish with the this mukimo recipe .
Read more about the health and side effects of rosemary .
Whenever I buy meat in bulk letting it sit in the refrigerator overnight before i portion it and always gives me tender cuts of meat that do not have to be stewed for long .
Here goes the recipe:
400grammes of cubed beef.
2 large tomates,cubed
2 medium sized carrots,cubed
1 large onion cubed
5 cm sprig of rosemary .
salt to taste
1.Place a suitably sized saucepan over medium high heat and add 1 and a half tablespoonfuls of oil,then add your cubed onions,fry till the onions are softened and changed to an almost transclucent color.
2.Add your beef,let it brown then add your tomatoes and carrots ,cover and let cook for about 5-7 minutes.
3.Add enough water to cover the meat and let simmer on low heat ,once the stew starts bubbling add a sprig of rosemary to your dish and let it simmer way for 10-15 minutes till your stew thickens and your meat is tender which may take longer for tougher cuts of meat .
4.Remove the rosemary sprig from the stew before serving