Saturday, 13 November 2010

Rich Tomato Beef Stew

Cold weather calls for hearty comfort food, so here: a simple-to-cook pot of tender beefy goodness with a thick flavoursome gravy to warm you up this winter :) Double the recipe if you like and freeze for a later date- the beef keeps well and will only get tastier with time.

Bon appetit!

Rich Tomato Beef Stew
Serves 2-3

Sweat in a pan over low-medium heat until translucent:
1 onion, sliced into half rings
2 cloves garlic, minced

Add and stir for a few minutes until meat is browned:
600g stewing/braising beef, cut into chunks
2 bay leaves
Generous sprinkling of dried mixed herbs
2 dried chillies, crushed
Salt and black pepper

Stir in, cover and simmer on low heat for 2 hours until thickened:
1 large carrot, cut into chunks (or any vegetables/pulses you feel like using)
1 can (400g) chopped tomatoes
1 cup water
A good glug of milk

At the last minute, stir in 1 tsp wholegrain mustard and cook a couple more minutes.

Serve hot with rice, couscous or bread.

1 comment:

  1. Oohw! I love the sound of that. Thick spicy tomato sauce over succulent soft meat. Dreamy....