Bought 4 pounds of bottom round roast beef on sale .Decided to stew with home grown oregano and safrron in my newly bought Le Creuset iron cast pot.Hubby and Mishu love this hearty dish..Both said yummy delicious!!
4 pounds bottom round roast beef,cut chunk and discard any fat
4 large Idaho potato,peeled and cut 4 or 6
1 pound baby carrot
5-6 cloves fresh garlic,peeled and sliced
4-5 spring fresh oregano,discard stem,use leaves only
2 liter chicken broth
3-4 tbsp oil
2 tbsp paprika
1 tbsp ground cumin
1 tbsp ground anise
1 tbsp ground coriander
2 tbsp beef bouillon
2 tbsp saffron
1 tbsp ground black pepper
salt to taste
1:Heat large cast iron pot with oil at high heat.Add in garlic,fry until fragrant .Add in cut beef,chicken broth,oregano and all the seasoning.
2:Close the lid and stew at medium heat for 30 minutes.Use ladle to stir all the ingredients well.Add in baby carrot and potatoes.Continue stewing for another 30 minutes.
3:Remove lid and check beef wellness and seasoning.If it's too dry add in some water.Make sure the meat ,potatoes and carrot are soft and tender.
4:Remove pot from heat.Dish out and serve warm.
beef,oregano and garlic