Thursday, 24 April 2014

Chilli Beef Stew

A spicy stew that makes a nice change from chilli with mince

Chilli Beef Stew

Serves four

Gently heat a tiny drop of oil and dot of butter/spread in a heavy casserole pan that will go in the oven (if you don't have one, use an ordinary pan and transfer it into a oven dish later or just do on the hob) and lightly brown 1lb of stewing/casserole/shin beef.

Add some crushed cloves of garlic (I usually use about half a bulb) and a couple of onions (I usually chop finely to disappear into the sauce) and soften for a few minutes.

Add (according to how hot you want it to be) a total of three teaspoons of cayenne pepper/paprika (I usually use one-and-a-half teaspoons of each and that is quite spicy), stir through then add a tin of chopped tomatoes, a large pinch of oregano, some black pepper, about a tablespoon of vinegar, about a tablespoon of tomato puree and then add some water (about three-quarters of the empty tin of tomatoes).

(If you like you can add chopped peppers with the onions, or kidney beans when cooking)

Bring it to the boil and let it simmer for about half an hour, before putting it in the oven for a couple of hours, about 130c/GM3.

If you are making it in advance, you can either put it straight in the oven and then just reheat tomorrow, or switch it off and do in oven tomorrow. (Or you can leave the oven off all together and just leave it on a very low heat with the lid on for a couple of hours, stirring every 15-20 mins.)

This is really nice with baked potatoes, crusty bread, garlic bread, pasta or rice.

You might also like

Beef in Beer

Chicken and Bacon Casserole

Loaded Skins

Stuffed Peppers

teaspoon = 5ml
tablespoon = 15ml
1lb is about 450-500g

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