Not Quite Sunday Roast

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The plan was to have traditional Sunday Roast with all the trimmings today, but as I had some braising steak in the fridge that really needed using up, the plan was quickly changed. Instead I made a Spicy Beef Stew and baked some Soda Bread (which I'll post later) to go with it.

Since we've had more April showers this year as I can count and spring is still keeping us waiting here in the UK, the stew seemed to just hit the right spot. Adding the chili and the sweetcorn, obviously makes it quite different to the usual beef stew and gives it a nice kick.



Spicy Beef Stew (serves 4)

1-1 1/2 lbs braising steak, cut into cubes
1tbsp flour
1/2 tbsp paprika
1/2 tsp chili powder
1tsp salt
2 tbsp olive oil
1 garlic clove, crushed
1 onion, diced
1 can chopped tomatoes
1/2 tbsp chili powder
1 bay leaf
300ml beef stock
1/4 teaspoon dried red pepper flakes
1/2 tbsp butter butter
1/2 tsp sugar
2 carrots, peeled and sliced thickly
3 potatoes, cut bite-sized (you can leave the skin on)
1 small can sweetcorn, drained

Mix the flour, paprika, chili powder and salt in a large bowl.

Add meat and toss until it is well coated.

Heat the oil in a heavy based casserole pot (with a lid) and fry the meat until sealed on all sides and brown.

Add the garlic, onion, chopped tomatoes, chili powder, bay leaf, beef stock, chili flakes, butter and sugar. Mix well, bring to the boil, cover and reduce heat. Simmer for one hour, stirring occasionally.

Add the carrots and potatoes, cover and simmer for another 25-30 minutes or until tender. If you haven't got enough liquid add a bit more beef stock or just water.

Add the sweetcorn and heat through.

Don't forget to remove the bay leaf before serving.

If you like your stew thicker, mix 1tbsp of cornflour with 1tbsp of water and add to the stew whilst stirring. Simmer for another few minutes until it begins to thicken.