The past few weeks have involved me working 6 day weeks and spending about 50 hours in the office. This means, of course, I am completely worn out and this recipe has been sitting open, ready to edit and post for a couple of weeks now, however I simply haven’t had the time to actually post it, so let’s get to it shall we?
It’s not even winter here in Glasgow but we’ve already had snow and the temperatures are regularly sitting below zero at night. I suspect, and have for a while now, that we are in for a pretty mean winter. With that view, I have been cooking a lot of slow cooked stews and soups because nothing says winter like tender meat and rich, thick gravy.
Well, fluffy socks, oversized jumpers and plum lipstick also say winter, but that’s another post!
Onto the recipe…
What Will I Need?
800g beef, diced
2tbsp plain flour
1 tbsp olive oil
1 onion, sliced
1 red pepper, sliced
1 yellow pepper, sliced
3 cloves garlic, sliced
4 tbsp paprika
400g tin crushed tomato
1 large potato, diced
2 cups beef stock
- Heat the oil in a large pot over medium heat before cooking onion and peppers until soft, about ten minutes. Add garlic and paprika and cook an additional five minutes.
- Toss beef through plain flour until evenly coated. Dispose of any excess flour.
- Add beef to onion mix and cook for ten minutes over high heat, until the beef has browned.
- Stir through tomatoes, potatoes, stock and bring to the boil. Once boiling, pop on a lid and reduce to low heat and simmer for one hour.
- Remove the lid, and continue simmering for 30 minutes or until sauce has thickened.
- Serve with buttered noodles or rice.