Added by
Description (Some HTML is OK)
Blogged at
Trying to be GreenAs stew is our staple winter food, I like to try as many different varieties as possible. This is kind of like a chilli - you can even add a tin of kidney beans - I would but my husband says they are too farty! It is however really tasty and melts in your mouth. You can obviously cook it for less time in a hotter oven if you so wish.
Oh and it isn't really Texan at all
Ingredients
Makes 0 servings
- 1 tbsp olive oil
- ½ kilo chopped casserole beef
- 2 tbsp plain flour
- 1 tsp flaked chilli
- 1 tsp ground cumin
- 2 tsp paprika
- 1 tsp salt
- 3 cloves garlic - finely chopped
- 1 tin tomatoes
- 300g butternut squash and sweet potato or similar (peeled and chopped)*
- *yes I use a bag of pre-prepared (from sainsburys)
Preparation
Toss the chopped beef in the flour, spices and seasoning until it is well-covered. Heat the oil in a large oven-proof saucepan and wait until it is really hot. Add the beef to the saucepan and brown all over. It is likely to stick to the bottom so don't worry. Add the chopped garlic and fry for another minute.
Add the tinned tomatoes and the veg and bring to simmering point. Add a bit of water if it looks like it might dry out during cooking.
Transfer to a slow cooker for about 8 hours or else cook for about 4 hours at 120'c.
Serve with rice or couscous.
Can be frozen.
Blogged at
Comments
Back to top