Sunday, February 21, 2010

Beef Stew with Poached Eggs

With this Winter we need some comforting meals. This week we are going for a beef stew with veggies and poached eggs. It is hearty and comforting...and perfect for cold weather.

  • 1 medium onion diced
  • 2 garlic cloves diced
  • 2 tablespoons of extra vrigin olive oil
  • 1.5 pound of fresh beef cut in small cubes
  • 1 chourizo ( sliced (replace with smoked sausage)
  • 1/2 cup of water
  • 3 eggs
  • 3 large carrots cut into thin slices
  • 1 package of frozen peas ( about 1 pound)
  • pinch of pepper
  • 1 teaspoon of sea salt

In a large pan, add the onion, garlic, chourizo, carrotts, and olive oil. Cook for a few minutes until the onion turns gold and soft.

Add the beef, salt and pepper and let the beef fry for a couple of minutes. As soon as the beef losses its pink/red color add the water and peas. Let everything cook in medium-low for 20-25 minutes. Make sure to stir the beef and vegetables a couple of times, while it cooks.

When the stew is ready, add three whole eggs to it.
Put a lid on the pan as the eggs cook. Leave it to cook for 3-7 minutes depending on how you like your poached eggs.

Serve very hot with some white rice and/or bread. It is delicious!

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