Being a hardcore carnivore (I grew up in Uruguay, what do you expect?!?!?), and busy while looking for interesting recipes I came across this one, which I promptly adapted from Mmmm… Casseroles, published by Parragon Books Ltd. in 2010:
Beef and Pepper Stew
Photo from Mmmm… Casseroles, page 31
Serves 4
Ingredients
- 1 pound beef
- 1 1/2 tablespoon all-purpose flour
- 2 tablespoons olive oil
- 1 red onion, chopped
- 4 garlic cloves, crushed
- 1 green chilli pepper, seeded and chopped
- 3 celery stalks, sliced
- 4 whole cloves
- 1 tablespoon ground allspice
- 2 tablespoons hot pepper sauce
- 2 1/2 cups beef stock (*)
- 8 ounces squash, seeded, peeled and cut into small chunks
- 1 large red pepper, seeded and chopped
- 4 tomatoes coarsely chopped
- 1/2 cup okra, trimmed and halved
Directions
- Trim any fat from the beef and cut into 1 inch chunks. Toss the beef in the flour until well coated and reserve any remaining flour.
- Heat the oil in a large-bottom pan and cook the onion, garlic, chilli pepper, celery, cloves and allspice, stirring for 5 minutes until softened. Add the beef and cook over high heat, stirring frequently for 3 minutes or until browned on all sides. Sprinkle in the reserve flour and cook, stirring constantly for an additional 2 minutes before removing from the fire.
- Add the hot pepper sauce and gradually stir in the stock, then return to the fire and bring to a boil while stirring. Reduce the heat, cover and let simmer, stirring occasionally for 1 1/2 hours.
- Add the squash and bell pepper to the pan and simmer for an additional 15 minutes. Add the tomatoes and okra, simmer for an additional 15 minutes, or until the beef is tender. Serve immediately; cooked rice makes a perfect side for this dish.
Enjoy, gentle reader, enjoy!
CS
