We do love a good stew on a Sunday, this is a little change to the normal traditional stew and super tasty with loads of flavour. All you need is some good fresh bread to douk (dip in) and scoop up the gravy. Yummy!
Makes 2-3 servings
400g good scottish steak (diced)
75g-100g chorizo (diced)
1 x 400g can tin chopped tomatoes
1 x 225g tin chickpeas
1 x 225g tin red kidney beans
300ml beef stock
2 tsp cumin
1 tsp brown sugar
1 tsp cinnamon
1 1/2 tsp smoked paprika
1 clove garlic minced
100ml red wine
1 tbsp worcester sauce
1 tbsp tomato puree
1 red onion – chopped
Coriander – chopped to garnish
Salt & pepper to season
Heat a little oil in a pan and gently fry the steak until browned, then add in the chorizo and onion until softened.
Sprinkle on the cumin, paprika, garlic, sugar, cinnamon and tomato paste and mix through to coat beef. Season well.
Add in the chickpeas, kidney beans, tin tomatoes, stock and worcester sauce, mix and bring to the boil. Add in the red wine.
Reduce to a low simmer place lid on pan and cook slowly for about 2-3 hours or until meat is tender.
Sundays are all about Stews……good home cooked food. Sundays are my chillout day and also my home comforts day, so there’s nothing better than a tasty Stew. This one was full of flavour, very spicy and full of protein too. I served it with some homemade crusty baguettes.
6 Sausages (to your own taste. I used Black pepper Beef sausages) you could use low fat sausages to make it even healthier.
1 Cal cooking Spray
1 red romano pepper (the long pointy ones), deseeded and cut into 1cm strips
1 clove garlic crushed
1 tbsp hot chilli powder – less if you don’t like it too spicy
1 tbsp hot smoked paprika
1 tbsp worcestershire sauce
100ml chicken stock
200g cannellini beans, drained
200g red kidney beans, drained
6 spring onions, finely chopped
chopped parsley to garnish.
Spray a non stick fry pan and heat on a medium heat.
Gently fry the spring onions, pepper and garlic then add 3 tbsp water and cover. Cook on a simmer for about 5 minutes until soft.
Meanwhile, gently brown sausages in a fry pan with spray oil.
Once browned, remove and cut into 3 diagonally.
Add chilli powder, paprika and worcester sauce into the pepper mix and stir, then add the passata, chicken stock, sausages and beans, bring up to a boil, then simmer for about 10-15 minutes uncovered.
Serve in a soup bowl and garnish with parsley. Serve with some fresh crusty bread. Yummy!