Saturday, July 19, 2008

Lemon Beef Stew

Easy enough to make for a mid-week dinner, this simple one-pot, oven-baked beef stew of cubed steak, chopped vegetables and seasonings will make a big impression on family and friends. Recipe serves 4.


1 tablespoon oil
2 pound (1 kg) beef chuck steak, cut into cubes
2 large onions, chopped
2 lemons, peeled and chopped
1 medium green capsicum (pepper), cored, seeded and cut into rings
12 1/2 ounce (425 g) can tomatoes
2 teaspoons Worcestershire sauce
Salt and pepper


1. Pour the oil into a shallow baking dish and add the beef and onions. Put into a preheated hot oven, 450 degrees F (230 degrees C), and cook for 30 minutes or until the beef is browned on all sides, stirring frequently.
2. Reduce the heat to moderate, 350 degrees F (180 degrees C). Cover the meat with the chopped lemons and green capsicum rings. Mix together the tomatoes with their juice, Worcestershire sauce and salt and pepper to taste and pour over the top. Return to the oven and cook for a further 1 1/2 hours or until the meat is tender. If necessary, add a little water to the dish if it seems too dry during the cooking.

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