This recipe (together with a bottle of Chianti) has rapidly become a favourite with Gina and myself.
When nothing else will tempt her palate this one usually does the trick.

Italian-style beef stew

Ingredients

1 onion sliced
1oz Butter
2 cloves of garlic crushed
2 tbsp olive oil
300g stir-fry strips, or use beef steak, thinly sliced
4oz Button Mushrooms
1 Courgette sliced
400g can chopped tomatoes
5fl oz dry white wine
1 Italian Herb & Spice Stock Cube (Oxo Italian)
1 Tomato & Herb Organic Stock Cube (Kallo)
1 teaspoon dried 0regano*
Ground black pepper to season.


Method

In a large saucepan, fry onion and garlic in the olive oil and butter for 5 minutes until softened and turning golden.
Add the beef strips.
Add the white wine and simmer for a few minutes.
Add the remaining ingredients then bring to the boil.
Cover and simmer for 15 minutes to 20 minutes until the meat is cooked through.
Season to taste. (no extra salt is needed as the stock cubes contain salt)..
Serve with fresh pasta or steamed salad potatoes. a.

Note.
* When using dried herbs put them in a small muslin bag so that you get all the flavour without the bits getting on the tongue.