1kg stewing beef (chuck or shin)
¼ cup cake or self-raising flour
2 tsp barbeque spice
½ tsp freshly ground black pepper
250g button mushrooms
3 Tbsp light olive oil
1 Tbsp butter
1 Tbsp light olive oil
2 medium onions, peeled & sliced
2 tsp finely chopped garlic
1 tsp finely chopped chillies (optional)
1 Tbsp Worcester sauce
1 tsp dried thyme
2 large carrots, peeled & cubed
150g green beans, sliced diagonally
1½ Tbsp tomato paste
2 anchovy fillets
4 cups vegetable or beef stock
500g baby potatoes, peeled (optional)
1-2 tsp cornflour or Bisto, to thicken
a few drops gravy browning, to colour
Trim the beef of excess fat & sinew, and cube into 3-4cm cubes.
Place the flour, barbeque spice & black pepper In a plastic bag, squeeze the opening shut and shake to mix.
Add the meat to the bag and shake well to coat all over. Set aside.
Prepare the mushrooms by removing & crushing the stalks, and quartering the caps. Set aside.
In a large saucepan over a high heat, add the olive oil and once heated, add the flour coated meat and brown on all sides.
Transfer the meat to a large bowl.
Still over a high heat, melt the butter & olive oil in the same saucepan and fry the sliced onions until lightly browned.
Stir in the garlic, chillies, Worcester sauce & thyme.
Stir in the cubed carrots, sliced green beans, mushrooms (crushed stalks & quartered caps), tomato paste and mash in the anchovy fillets.
Return the meat to the saucepan and add the stock.
Bring to a boil and then reduce the heat to simmer for 1½ hrs.
Add the baby potatoes and simmer for a further 30 mins until tender.
Mix the cornflour or Bisto with a little water into a paste and slowly add to the stew, a little at a time, until the desired consistency has been reached. Add gravy browning if necessary.
Serve with short grain (white or brown) rice or ciabatta.
Use lamb leg chops instead of beef.