BEEF AND FRANKS STEW
Ingredients
½ kilo Monterey Beef Cubes
( 1” thick)
4 pcs German Franks
½ kilo Magnolia Chicken Thigh Fillet
½ cup carrots, diced
½ cup white onions, diced
1 tbsp garlic, chopped
2 tbsp olive oil
½ cup celery, diced
½ tsp dried thyme
1 pc bay leaf
½ cup white wine
1 cup canned dice tomatoes
1 cup tomato sauce
Procedure
Grill or fry franks until cooked and cut into bite size pieces. Set aside.
Sauté in olive oil beef cubes and chicken. Cover and let it simmer for 10 minutes over low heat. Add garlic, carrots, celery and onions. Put thyme and bay leaf. Add in cooked franks and white wine and allow to reduce. Once white wine has been reduced add tomato sauce and diced tomatoes.
Simmer again for another 20 minutes
Ingredients
½ kilo Monterey Beef Cubes
( 1” thick)
4 pcs German Franks
½ kilo Magnolia Chicken Thigh Fillet
½ cup carrots, diced
½ cup white onions, diced
1 tbsp garlic, chopped
2 tbsp olive oil
½ cup celery, diced
½ tsp dried thyme
1 pc bay leaf
½ cup white wine
1 cup canned dice tomatoes
1 cup tomato sauce
Procedure
Grill or fry franks until cooked and cut into bite size pieces. Set aside.
Sauté in olive oil beef cubes and chicken. Cover and let it simmer for 10 minutes over low heat. Add garlic, carrots, celery and onions. Put thyme and bay leaf. Add in cooked franks and white wine and allow to reduce. Once white wine has been reduced add tomato sauce and diced tomatoes.
Simmer again for another 20 minutes
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