2 tablespoons olive oil 200g stew beef ½ teaspoon salt 2 tablespoons oil1 onion chopped 1 large carrot Few celery stalks 2 tablespoons butter 5-6 mushrooms sliced2 tablespoons all-purpose flour 1 litre hot water/beef stock 2 knorrox beef stock cubes 3-4 baby potatoes halved1 teaspoon paprika ½ teaspoon ground cumin Salt and pepper to taste Coriander for garnish
Heat oil in a pot. Add the stew beef chunks with some salt and cook until browned (no need to cook it completely). Remove the browned beef in a bowl. In the same pot, heat some oil and braise the chopped onion untill soft. Add in the carrots pieces and celery. Cook for 3-4 minutes, then transfer all this onion and carrot mixture to the same bowl with the beef. In the same pot, heat the butter and cook the sliced mushrooms until soft. Add in all-purpose flour and braise for 3 minutes. Now add all of the beef and carrot mixture back to the pot along with the beef stock, spices and potatoes. For the beef stock, dissolve 2 knorrox beef stock cubes in hot water. Cover the pot and let it simmer until the beef is cooked through and the stew is slightly thick. Enjoy.