Just the thing to warm you up on a cold winter night
Prep:15 mins
Serves 6 adults, or 4 adults and 4 kids
3 ½ tbsp vegetable oil1kg stewing beef, cut into chunks1 onion, sliced 2 garlic cloves, sliced 1 tbsp plain flour1 tbsp black treacle1 tsp cumin400g can chopped tomato600ml beef stock (from a cube is fine)2 red peppers, deseeded and sliced400g can cannellini bean, drained and rinsedsoured cream and coriander, to serve
STEP 1Heat 1 tbsp of oil in a large saucepan with a lid. Season meat, then cook about one-third over a high heat for 10 mins until browned. Tip onto a plate and repeat with 2 tbsp of oil and rest of the meat.STEP 2Add a splash of water and scrape pan to remove bits. Add ½ tbsp oil. Turn heat down, fry onion and garlic until softened. Return meat to the pan, add flour and stir for 1 min. Add treacle, cumin, tomatoes and stock. Bring to boil, reduce heat, cover and simmer for 1 hr 45 mins. Stir occasionally and check that the meat is covered with liquid.STEP 3Add peppers and beans, and cook for a further 15 mins. The stew can now be cooled and kept in the fridge for 2 days, or frozen for 1 month. Serve in bowls, with sour cream, coriander and cornbread.
