Beef and Franks Stew
4 pc PUREFOODS DELI GERMAN FRANKS
1/2 kg MONTEREY BEEF CUBES (1" thick)
2 tbsp olive oil
1/2 kg MAGNOLIA CHICKEN STATION THIGH FILLETS
1 tbsp chopped garlic
1/2 cup diced carrots
1/2 cup diced celery
1/2 cup diced white onions
1/2 tsp dried thyme
1 pc bay leaf
1/2 cup white wine
1 cup canned diced tomatoes
1 cup tomato sauce
- Grill or fry franks until cooked and cut into bite size pieces. Set aside.
- Sauté beef cubes and chicken in olive oil. Cover and cook for 10 minutes over low heat. Add garlic, carrots, celery, onions, thyme and bay leaf.
- Add franks and white wine and allow wine to reduce. Add diced tomatoes and tomato sauce. Simmer for another 20 minutes.