Tue, 16 October 2018
This is simply delicious and as with most dishes of this nature it tastes even better the next day!
INGREDIENTS
1 ½ lb/700g diced stewing beef
1 medium sized onion
3 cloves of garlic
1 sweet potato-cut into cubes
6 mushrooms-sliced
1 ½ mixed peppers-diced
1 tablespoon oil
1 teaspoon of ground cumin
1 teaspoon dried mixed herbs
1 teaspoon chilli powder
3 tablespoons plain flour
1 tin chopped tomatoes
1 pint/600ml beef stock-approx (see top tip)
METHOD
Mix together the mixed herbs with the spices
Toss the beef pieces in the spice mix, adding the oil to coat the spice to the beef
Leave the meat for 20 minutes and then fry off the meat on a large pan until all of the meat has been browned evenly.
Preheat oven to 170C/325F/Gas Mark 3
Next add the onions, garlic, mushrooms and mixed peppers until well browned (approx 3-4 minutes)
Add the plain flour and stir this with the vegetables for a moment or two.
Mix in the chopped tomatoes with the beef stock
Pour all of this deliciously fragrant sauce into the casserole dish, and pop into the oven and cook for 1 ½ hours until the meat is tender. Check the dish every 20 minutes to give it a stir and if you feel the mixture is becoming too dry add in some additional stock.
Approximately 30 minutes before serving add the sweet potatoes
Serve immediately, sprinkle with some toasted almonds and/or natural yoghurt.
Top Tip:
This dish is all about the meat and the vegetables lightly bound in a deliciously fragrant sauce. If you would like some additional sauce you can add in some additional stock to generate some more sauce.
