Recipe courtesy of local island Chef Ilona Daniel
lb PEI stewing beef, diced
tbsp Tablespoon Olive Oil
cup roasted garlic (approximately 6 bulbs)
cup large Onion diced
cup Carrot diced
cup celery, diced
cup Tomato Paste
cup Deep Roots Distillery Honey Spirit
cup Beef Broth
Fresh Basil Leaves (chopped)
tbsp Sambal Olek
Heat a large skillet or pot over medium-high heat. Add oil and then brown seasoned beef until brown on all sides; 3-4 minutes.
Remove beef from pan and set aside, sautee vegetables in the pot.
Once the onion is translucent and the carrots and celery are softened, return the beef back to the pot.
Deglaze the pot with Deep Roots Distillery Honey Spirit; continue to cook for another 3 minutes.
Stir in the tomato paste, sambal olek, roasted garlic, beef broth, and season with salt and pepper to your preference.
Add garlic, onion, carrots, tomatoes, tomato paste, beef broth, basil, and red chili flakes.
Cook over low heat for 2 hours or until the beef is tender. Taste for seasoning and add more salt and as needed; stir in chopped basil.
Serve over polenta, pasta, or dip with ciabatta bread.
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