A beef stew that is packed with sweet and spicy flavours. An ideal comfort food that is rich and so simple to make.
- 1tbsp jerk seasoning
- 400g diced beef
- 3 tbsp olive oil
- 3 cloves of garlic roughly chopped
- 1/2 tsp ground cinnamon
- 1/2 tsp allspice
- 2tbsp soy sauce
- 1tbsp brown sugar
- 1 large carrot, finely chopped
- 1 large shallot, chopped into strips
- 1 fresh chilli, roughly chopped
- 1/2 tsp ground black pepper
- 200ml water
- In a bowl, put the diced beef, 1 tablespoon of olive oil and the jerk seasoning. Mix well, cover and leave to marinate for at least 20 minutes.
- Put 2 tablespoons of olive oil in a frying pan along with the shallot and garlic and fry on a medium heat until soft and lightly browned.
- Add the carrot and chilli and cook for 4-5 minutes, stirring occasionally.
- Then add the cinnamon and allspice and fry for 1-2 minutes.
- Add the beef and brown off the outside for about 4-6 minutes.
- In the bowl the beef was marinating in add the soy sauce and the sugar and give it a good mix; get any remaining jerk seasoning hanging around in there.
- Pour the soy mixture into the pan along with the water and give it a stir.
- Cover the pan and leaving it on a low heat to simmer for 50 minutes- 1 hour.
Best served hot and with basmati rice.
Throwing it back to a time when we could eat in a restaurant; can’t wait to go back.
One of the good things about lockdown is how much more time I am spending in the kitchen. Not going to lie… I am loving it. I have reduced the amount of meat that I am having at the moment so I am trying to get more experimental with more vegetarian and vegan recipes. Below is the recipe I used for my simple chickpea curry which I served with basmati rice. Hope you enjoy 🙂
- 1 can of chickpeas (drained)
- 1/2 can of peeled plum tomatoes- chopped into pieces
- Couple of handfuls of spinach
- 3 cloves of garlic- chopped
- 1tsp of grated fresh ginger
- 1 shallot- chopped
- 1/2 cup of coconut milk
- 1tsp of mild curry powder
- 1/2 tsp cayenne pepper (you can add more if you’d like more spice)
- Olive oil
- In a pan put a couple table spoons of olive oil and the garlic, ginger, shallot and fry for a couple of minutes.
- Add the chickpeas and the chopped tomatoes. Cook for 5 minutes and stir occasionally.
- Add the spinach and cook down until wilted.
- Pour in the coconut milk and add the curry powder, cayenne and salt and pepper. Mix this together consistently for 2-3 minutes.
- Then leave the curry to infuse for 10-15 minutes- stir occasionally.
- Finally, remove from the heat and serve with rice.