Spicy Beef Stew Recipe

• 2 teaspoons of cooking oil
• 750 grams / 26 oz of beef stewing steak
• 2 large onions, or several small pickling onions
• 1 clove of garlic crushed
• 1 carrot
• 2 tablespoons of flour
• 250 gram / 9 oz tin of peeled tomatoes, or several fresh tomatoes
• ¾ cup of red wine
• 1 cup of beef stock
• 1 tablespoon of tomato sauce (ketchup)
• A dash of tabasco sauce
• 2 teaspoons of soy sauce
• 1 bay leaf
• 125 grams / 4½ oz of button mushrooms (optional)
• 1 small green capsicum

Trim and chop the stewing steak into small cubes. Chop each onion into 8 wedges or peel the small pickling onions and leave whole. Peel and slice the carrot into rounds. Chop the capsicum into chunks and the mushrooms into quarters if they are large, otherwise leave them whole. Heat the oil in a large saucepan and sauté the meat, stirring frequently until brown on all sides. Add the onions, garlic and carrot to the saucepan and sweat (cook without browning). Add the flour and stir through to cover the vegetables and meat. Stir in the tomatoes, wine, stock, tomato sauce, Tabasco sauce, soy sauce and bay leaf. Mix thoroughly and bring to the boil, cover and simmer for 1½ hours until the meat is tender. Add the capsicum and mushrooms and simmer for another 10 to 15 minutes. Season with salt and pepper.

This recipe can also be made in a pressure cooker: follow the recipe and pressure cook for ¾ of a hour. Add the mushrooms and capsicum towards the end and simmer with the lid off for 10 to 15 minutes.

(Serves 6)