African-spiced Summer Beef Stew
This traditional stew recipe includes some aromatic spices such as cinnamon and mint which is very common in North African cuisine. Make sure to leave the stew to set and reheat before eating. It gives the needed time for the flavours to infuse and enhance with richness.
Prepare 15 mins
Cook 30 mins
1 tbsp olive oil
500g Beef Sirloin Steak, trimmed and cut into 5cm pieces
1 onion, chopped
1 clove garlic, crushed
1 red chilli, finely chopped
350g Chantenay Carrots, halved lengthways
1 tsp ground cinnamon
2 tbsp tomato purée
½ x 25g pack fresh mint, leaves roughly chopped
Heat the oil in a flameproof casserole or heavy-based saucepan. Season the steak with salt and pepper and add to the hot oil. Fry for 5 minutes, turning until browned on all sides. Using a slotted spoon, transfer to a plate.
Add the onion, garlic, chilli and carrots to the casserole and cook over a gentle heat for 6–8 minutes, stirring often. Stir in the cinnamon and cook for another minute. Stir in the tomato purée and 300ml boiling water and mix well. Cover and simmer for 10–15 minutes, until the carrots are tender but still retain some firmness.
Return the steak to the pan and gently warm through for 2 minutes. Scatter over the mint and serve with rice.
Recipe & photo courtesy of Waitrose.