Nothing to beat comfort food, like tonight’s plain old Pea and Carrot Stew, on request, as enjoyable as always.
1 kg Stewing beef
5 ml bicarbonate of soda
5 TB oil
1 onion chopped
Green chillies (if you want)
2 bay leaves
1 TB Worcestershire sauce
2 tsp garlic / ginger paste
1 tsp kosher salt
¼ tsp black pepper
½ tsp paprika
¼ tsp rosemary
¼ tsp oregano
¼ tsp mixed herbs
¼ tsp cumin powder
¼ tsp coriander powder
2 grated tomatoes
2 TB tomato paste
1 knorr stock pot
1/4 cup water
4-5 potatoes cubed
4 carrots sliced into rings
1½ cups frozen peas
2 TB bisto gravy mixed with ¼ cup water
Sprinkle bicarbonate of soda on meat and leave for 10 minutes.
Rinse thoroughly and make you’re your get rid of all traces of bicarbonate of soda.
Pat meat dry with paper towel.
Add all spices to meat with Worcestershire sauce.
And leave while prepping vegetables.
Heat oil in pot and add onion and fry till soft.
Add meat, and bay leaves, reduce heat add stock pot with a drop of boiling water and cook till lamb changes colour and no longer pink.
Add garlic, ginger and tomato, tomato paste water and wine (if using).
Simmer gently for 1 hour or until when inserting the meat with the tip of a sharp knife the meat is fairly tender.
Adjust seasoning where necessary.
Add the potatoes and carrots until and cook potatoes are soft.
Add peas and thicken with bisto and water paste 10-15 minutes before serving.
I served with rice, gem squash and beet root salad
Prepared, tried and tested by: Melanie Kramar
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