650-800 g chuck beef, cut into bite size
1 Tsp garlic mince
4 Tbs oil
4 Tbs butter
1 bunch of garlic sticks, cut into bite size
4 carrots, washed and cut into bite size
1/4 fennel, cut into bite size
1/2 c vegetables stock
1 zucchini, cut into chunky size
Salt, to taste
5 Tbs Seppeltsfield Para Grand Liqueur Wine
Season chuck with some salt and black pepper. Heat up cast iron pan on medium low heat; add oil and butter. Brown the chuck on the pan. As soon as chuck start to sear, cover the pan with its lid.
Continue to pan-sear the chuck for about 5 minutes, or until the surface of the chuck is brown and crisp. Turn over and brown the other side of the chicken until both sides are golden brown.
Transfer the chuck out of the pan. Scrap off the brown bits on the pan and then add some garlic,fry until frangrant then add in carrots, fennel, garlic sticks and zucchini. Saute the ingredients for about 2 minutes, add chuck, and pour in the vegetables stock.
Cover the pan with its lid and lower the heat to low. Simmer the chuck for 45 minutes. Make sure you turn the chuck to the other side during the slow stewing. Add the Para Grand Liqueur about 10-20 minutes before the end of 45 minutes. Add salt to taste, and serve immediately with Basmati rice and stir fry kai lan.