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Week 23 part 2: Stewing Steak

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This was quite a lazy meal - the vegetables had been cooked for a pasta meal where I deliberately cooked more than I needed so there would be some left over for this. Ideally this meal should be made in a slow cooker but I used a wok with a lid on, placed on the smallest gas jet on the lowest setting.

  • 1 onion, diced.

  • ½ pepper, diced

  • ½ courgette, diced

  • 1 clove of garlic, chopped.

  • 1 inch fresh chilli, chopped.

  • 1 bay leaf

  • 1 sprig rosemary

  • 2 cups of chicken stock.

  • A quantity of stewing steak, roughly 1 inch dice.

  • A splash of worcestershire sauce.

Fry the vegetables for a few minutes until they begin to soften. Put everything in a pan and simmer gently for about 2 hours. Remove the bay and rosemary. Stir in a couple of tablespoons of tomato purée and thicken with cornflour.

This made enough for 2 portions. I served half of it with potato cakes. The second half was used as a pasta sauce, spiced up with a bit more chilli.