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Our pictorials are of informative nature and do illustrate works carried out by ourselves at our own premises for our own use and satisfaction.
Readers who envisage to carry out similar works inspired by the below method shall do this at their own risks and liability.
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WHAT YOU NEED
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Put the beef in a large cast iron cooking pot.
You may use a thick bottom stainless steel cooking pot but cast iron allows you to cook longer until the beef is tender.
The meat can be still frozen. Add the corn oil, turn on the stove at high heat, cover and cook a few minutes until the cooking pot becomes hot. Add the beef broth and the red wine, cover and reduce the heat to medium.
You may use a thick bottom stainless steel cooking pot but cast iron allows you to cook longer until the beef is tender.
The meat can be still frozen. Add the corn oil, turn on the stove at high heat, cover and cook a few minutes until the cooking pot becomes hot. Add the beef broth and the red wine, cover and reduce the heat to medium.
Start by adding a first layer of vegetables that need higher cooking heat like the potatoes in this case and the ones that have to transfer their flavors to the meat so onions and garlic. Cover again and keep cooking while preparing the other vegetables.
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Cut the tomatoes, pepper, zucchinis, eggplant and cauliflower as shown and add them to the cooking pot.
Add your preferred spice, at least black pepper and salt but you can use a ready-made all purpose seasoning like the "Adobo", a mix of turmeric, salt, oregano, pepper, etc.
Cover and reduce the heat now and cook for 15 to 20 minutes before gently mixing the vegetables then continue cooking until the meat is tender.
Cover and reduce the heat now and cook for 15 to 20 minutes before gently mixing the vegetables then continue cooking until the meat is tender.
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Bon Appétit !
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