Warming Spicy Beef Stew

I love anything that makes you warm and toasty, especially in this weather. After we had friends over for the weekend, sniffles starting to appear again and Emily being sick, meant comforting food is all I wanted.

This was perfect. Few pieces of chunky vegetables thrown in, a generous amount of red wine, paprika and cayenne pepper for good measure and voila, a tasty meal that can be whipped together in less than 40 minutes or slow cooked over 6 hours. I chose the 6 hours and it was lush.

If you prefer spicier, add chilli for an extra kick.

  • Preparation: 30 minutes
  • Slow cook: 6 hours
  • Served with: a crusty roll and mash potato
  • Ingredients:

    • 1 tsp paprika
    • 1 tsp cayenne pepper
    • 1 tbsp sugar

    1 tbsp garlic, minced

    • 3 salad tomatoes, quartered
    • 1/2 courgette, chopped
    • 1 Carrot, diced
    • 3/4 green pepper, diced
    • 20ml red wine
    • 1 onion, diced
    • 4 mushrooms, chopped
    • 2 tbsp oil
    • 1 tbsp plain flour
    • 400g stewing beef
    • 1 tsp Worcestershire sauce
    • 1/2 tsp dried rosemary
    • 1/2 tsp dried thyme
    • 1/2 tsp dried oregano
    • 1/2 tsp dried marjoram
    • 50g tomato purée with garlic
    • 200g passata with garlic and herbs
    • 1 beef stock cube

    Method:

    Add flour to a deep pot with a little oil and salt and pepper, onto a low heat. Add the stewing beef and mix so that the beef is covered by the flour.

    Add courgettes, carrot, red cabbage, onion, tomatoes, peppers, mushrooms, garlic, thyme, rosemary, oregano and a little more oil, wine and mix.

    After a few minutes, add tomatoes, a little tomato and garlic purée and stir. Add 1 beef stock cube and crumble into the pot, add the passata and 1 cup of water and combine.

    Stir in the paprika and cayenne pepper.

    Bring to boil, then simmer until the sauce thickens. Serve with your choice of sides.

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