- Serves: 4 people
- Prep Time: 2 hours
- In a pot heat 1/8 cup of oil and seal your beef on each side is browned as you turn add 2 rosemary stalks and the chili, take out the beef from the pan.
- Add the onions and cook down until translucent add chopped garlic and the stock cubes, return the meat and fry further for 5 minutes.
- Cover beef with 5 cups of water, and allow to reduce and simmer for 1 hour and 30 minutes, remove the meat again, cut into cubes and remove the bones.
- Add mushrooms and tomato cubes and allow to bubble for 5 minutes, return meat and serve hot.
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