Beef Stew

Holly

Ingredients

  • Rice
  • Diced beef
  • 2 white onions
  • 1 red onion
  • 3 spring onions
  • Chillies
  • 1 can tinned tomatoes
  • 2 tsp basil
  • 1 tsp thyme
  • 1/2 tsp curry powder
  • 1 tsp white pepper
  • 2 tsp paprika
  • 3 Maggi cubes
  • 4 garlic cloves
  • 1 tbsp parsley
  • Salt
  • Vegetable oil
  • 2 L beef stock

Directions

  • Chop 1 white onion and make up beef stock
  • Simmer beef in slow cooker beef stock for 2.5hrs with salt, pepper and the chopped white onion. Drain and keep stock to one side
  • Add vegetable oil to pot of beef/onions, fry for 5-10mins, remove and set aside
  • Chop remaining red/white onions, 3 spring onions and chillies. Blend the red/white onions, tinned tomatoes, garlic, parsley, thyme, basil and chillies
  • Pour the blended puree into wok. Add curry powder, white pepper, paprika and maggi. Bring to the boil then simmer for 20mins
  • Boil rice in beef stock
  • Add the browned beef and onions to the simmering puree. Season to taste with pepper. Simmer for a further 10mins, stirring frequently to prevent sticking. Add additonal beef stock as needed
  • Add whites of spring onions then simmer for a final 5mins
  • Serve with rice and topping of spring onion greens