BLACK PEPPER BEEF STEW

Don't miss out on a warm comforting stew like this as you prepare for Xmas gathering! This stew packs in Black Pepper to add the kick that most Asians are familiar with.

20min
prep time

120min
cook time
14
ingredients

Ingredients

4Servings

1 kg Beef Brisket (cut into cubes)
2 tbsps McCormick® Coarse Ground Black Pepper
3 twists, McCormick® Adjustable Grinder Sea Salt
0.5 cup Butter or Cooking Oil
2 Carrots (cut into large chunks)
2 stalks Celery (cut into large chunks)
1 stalk Leek (cut into large chunks)
1 Onion (cut into large chunks)
120 g Potato (cut into large chunks)
2 pieces McCormick® Bay Leaves
1 tbsp McCormick® Rosemary Leaves
2 tbsps Tomato Paste
0.5 cup All-purpose Flour
1 liter Beef Stock

Key Products

McCormick® Sea Salt Grinder

McCormick® Coarse Ground Black Pepper

McCormick® Bay Leaves

McCormick® Rosemary Leaves

Nutrition information (per serving)

Preparation

Marinade beef cubes with McCormick® Coarse Black Pepper and Sea Salt and set aside.
In a pot, add butter or oil followed by all the raw vegetables and lastly McCormick® Bay leaves and Rosemary leaves. Stir-fry the vegetables and let them sweat till they smell fragrant.
Add in tomato paste and stir mixture till the paste gets lightly burnt.
Add in all-purpose flour and stir till the flour is well-mixed.
Add in beef stock and bring it to boil over high heat then lower the heat to simmer.
Heat up a pan with some butter and pan-grill beef cubes till they are lightly charred on the surface, and transfer into the pot of stock.
Leave stew to simmer for 2 hours or till meat softens before serving.

BLACK PEPPER BEEF STEW

Ingredients

Key Products

Nutrition information (per serving)

Preparation

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