Stews are generally Adam’s domain but I thought I’d give it a go for a change, some much deserved comfort food!
500g Stewing Beef
1 tsp Chilli Powder, Paprika, Oregano
1 Onion (roughly chopped)
2 Cloves Garlic (crushed)
2 Carrots (roughly chopped)
1 Leek (roughly chopped)
1-2 Chillis (chopped)
400g Tinned Tomatoes
500ml Beef Stock & Splash of Red Wine
Tin of Kidney Beans
Heat a hob-to-oven casserole pan with a tbsp of olive oil, add the beef and seal. Add the spice, salt and pepper and stir through to coat the meat, cook for 3-4mins.
Roughly chop all the vegetables and cook for 5mins to soften. Pour over the tomatoes, stock and wine to cover the meat and veg. Cook in the oven at 180C / Gas Mark 4 for an hour, until the meat and veg are soft and stewed.
About 15mins before the end of cooking, add any softer veg (e.g. mushrooms) and the kidney beans, to heat them through. Season with salt and pepper.
You can add any vegetables – aubergine, cabbage, parsnips, etc. Serve with mashed potatoes or rice.