PERFECT STEW Recipe from my FIRST BOOK: Meat Stew with Figs! ????

Instructions

1. For this recipe, I would suggest you cook the dish in a cast-iron pot, as the taste will be significantly better.
2. Heat the cast iron pot and pour the olive oil into the pot. Heat it until sizzles.
3. Add the fillet steak chunks into the pot and seal all sides of the meat until nicely browned for two minutes.
4. Remove the meat from the pot and place it in a sieve so that the meat does not mix with its own juices.
5. Sauté the carrots and peppers in the same pot on high heat for two minutes, till the edges start to brown. Put them on the meats in the sieve.
6. Add the cloves of garlic and onions into the pan and sauté for a minute.
7. Put the meat and vegetables back in the pot. Sprinkle the salt and add the flour.
8. Close the lid and reduce the heat to a minimum. Cook it for about 2 minutes.
9. Help dissolve the chicken stock with hot water.
10. Add bay leaves, red pepper paste, oregano, black peppercorn, and the chicken stock.
11. Lastly, add the wine and the juices to the bowl under the sieve and mix it well.
12. Close the lid again and place the pot on the smallest stove.
13. Cook for about 30 minutes on the lowest heat. The most important part is not to open the lid too much while cooking.
14. After it is cooked for 30 minutes, add the dry figs into the pot and stir.
15. Then cook for 1.5 hours more with the lowest heat and without removing the lid.
16. At the end of 1.5 hours, the gorgeous stew is ready to eat. Enjoy with your loved ones.