29 April, 2010

Spicy Beef Stew

The Recipe
1kg stewing steak (I got mine from the Entrance markets, Hunter Valley casserole beef, prechopped) if yours isn't chopped cut it into bitesize pieces
1 large onion
3 cloves garlic
1 stick of celery (though I use anything green, tonight it was beans)
2 carrots
500g tomatoes (canned tomatoes are a good substitute)
1 tbs tomato paste
1 tbs parsley, finely chopped
200ml red wine......tonight was shiraz because that's what I was drinking!
200ml beef stock
2tsp sugar
1tsp cayenne pepper (if you want it hotter add 2 teaspoons)
1tsp paprika

Peel and finely chop the onion and garlic. Chop the celery and carrot finely.
If using fresh tomatoes drop into boiling water for a few seconds, peel, halve, deseed and chop finely..............YEAH RIGHT!!! lol.......I like skin and seeds! OR open the can!
Brown the meat on all sides in a little bit of oil and remove from the pan. In the same oil cook the onion, garlic, carrots and celery. If you are using beans or some other green veggie add it with the stock (though zucchini should be added pretty close to the end otherwise they turn into mush).
Then I add the tomato paste and fry it off, then the wine and reduce it. Next add the tomatoes to the casserole dish with the parsley, salt, pepper, sugar, paprika, cayenne and return the meat to the pan.
Stock is the last to go in. Simmer over a low heat for about 2 hours. If it gets a bit dry add some extra water.
I served mine tonight with mashed potato but you could serve it with rice or noodles.

I think once this was a recipe called "Spicy Pork Ragout" but it has changed so much that is now my "Spicy Beef Stew"! AND I'm amazed that I turned it back into a readable recipe!!

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