2 tbsp Vegetable Oil
500g Stewing Beef (cut into chunks)
1 Onion (sliced)
2 Garlic Cloves (sliced)
1 tbsp Plain Flour
1 tbsp Syrup
1 tsp Cumin
400g Chopped Tomatoes
300ml Beef Stock
1 Red Pepper (sliced)
400g can Chickpeas (drained & rinsed)
Coriander to serve
Heat 1tbsp oil in a large saucepan with a lid. Season beef and cook over a high heat for 10mins until browned. Set aside.
Add a splash of water and scrape pan to remove bits. Add 1 tbsp oil. Turn the heat down, fry the onion and garlic until softened. Return meat to the pan, add flour and stir for 1 min. Add syrup, cumin, tomatoes and stock. Bring to boil, reduce heat, then cover and simmer for 2hrs. Stir occasionally and check that the meat is covered with liquid.
Add peppers and chickpeas and cook for a further 15mins. The stew can now be cooled and kept in the fridge for 2 days or frozen.
Serve with coriander in bowls, with cous cous or rice and salad.