Ingredients

  • 800 g lean cubed beef
  • 400 g shallots
  • 10 cloves of garlic (whole or crushed)
  • 2 tablespoons Zer olive oil
  • 1 tablespoon butter
  • 1 tablespoon Zer pepper paste
  • 1 dessertspoon Zer vinegar
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 bay leaf

Preparation

  1. Prepare the meat: Add the Zer olive oil and butter to a pot. Once the fat is hot, add the cubed beef and sear it on all sides. Cook over medium heat until the meat releases its juices and reabsorbs them.
  2. Add the onions and garlic: Add the shallots and the whole garlic cloves to the seared meat. Sauté until the onions turn translucent.
  3. Add the paste: Add the Zer pepper paste and sauté for 2–3 minutes, stirring well.
  4. Spices and vinegar: Add the salt, black pepper and bay leaf, and finally the Zer vinegar. Stir to combine.
  5. Cooking: Pour in enough water to cover and bring to the boil. Once boiling, reduce the heat and simmer until the meat is tender (about 1–1.5 hours).
  6. Serving: Serve the stew hot once it is cooked. It goes well with rice or bulgur pilaf.

Enjoy your meal!