Calla Lily Recipes 食譜篇 - 燉番茄牛肉丸 (BEEF BALL TOMATO STEW)

燉番茄牛肉丸 (BEEF BALL TOMATO STEW)

Ingredients :-

400g frozen beef, thawed and minced

3 cups breadcrumbs (available at supermarkets)

1 large onion, chopped

2 level teaspoons dried coriander leaves

1 teaspoon black pepper

1 teaspoon salt

1 tablespoon olive oil

1 tablespoon butter

1 teaspoon sun-dried tomato paste (use normal paste if unavailable)

1 clove garlic, crushed

1 large onion, extra, chopped

2 large carrots, cut into 4cm chunks

1 red capsicum, cut into 4cm pieces

1 green capsicum, cut into 4cm pieces

1 small can stewed tomatoes (available at supermarkets)

3 cups beef stock (use canned stock or stock cubes)

Salt and pepper to taste

1. In a bowl, combine minced beef with the breadcrumbs, onion, dried coriander, black pepper and salt. Mix well and shape them into 4cm meat balls. Set aside.

2. Heat oil and butter in a pot over medium fire. Stir-fry tomato paste, garlic, extra onion, carrots, red and green capsicum till fragrant. Stir in stewed tomatoes and cook for 5 mins.

3. Pour in beef stock, cover with a lid and lower fire to simmer for 20 mins or till the vegetables soften.

4. Add prepared beef balls. Let the stew boil for another 5 mins. Season to taste with salt and pepper.

5. Serve immediately with steamed rice or crusty bread.

TIP : Freezing preserves meat at its freshest. This freshness can be maintained for up to three months if the meat is properly stored.