Beef & Peanut Stew

The perfect combination of meaty, spicy and nutty all in one. A classic if you’re feeling a mix up of flavours in this hearty dish; perfect for Autumn.

Ingredients:

  • 350g diced beef
  • 400g can chopped tomatoes
  • 450ml beef stock
  • 1 tbsp smooth peanut butter
  • 1 medium sized sweet potato, peeled and chopped into bite size chunks
  • 3 garlic cloves, roughly chopped
  • 1 large shallot, roughly chopped
  • 1/2 tsp cayenne pepper
  • 1 chilli, finely chopped
  • 2 inch piece of fresh ginger, finely chopped
  • 1 tbsp olive oil
  • Salt

Method:

  1. On medium heat, start by browning the meat for a couple of minutes, then remove and keep to one side.
  2. Pour in the oil and add the shallot, garlic, fresh chilli and ginger and fry together for 3-4 minutes.
  3. Add the sweet potato, cayenne pepper and season with salt and cook for a couple of minutes.
  4. Add the chopped tomatoes, mix and bring to the boil.
  5. Pour in the stock and add the peanut butter and mix thoroughly. Drop the heat to medium low, cover and leave to cook and thicken for two hours or until the beef has become soft and tender, stir every 15-20 minutes or so ensuring that nothing has stuck to the bottom of the pan.

Enjoy ☺️

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Bean & Pepper Salad

A filling lunchtime meal, packed full of flavour and so simple to make. There’s something about beans and pulses for veganuary that are an absolute winner. Guaranteed flavour, filling and wholesome.

Ingredients:

  • 1 can cannellini beans
  • 1 sweet Ramiro pepper, roughly chopped
  • 1 garlic clove, grated
  • 1 tbsp lemon juice
  • 1 handful of parsley, finely chopped
  • Salt
  • Cayenne pepper
  • 2 tbsp olive oil

Method:

  1. Start by draining the cannellini beans and rinse them thoroughly.
  2. Place the beans, pepper and parsley in a bowl and mix.
  3. In a separate and smaller bowl mix all the other ingredients, including a pinch of cayenne pepper.
  4. Drizzle over the beans, pepper and parsley, mix again and serve.

Enjoy ☺️

Mustard Beef Casserole

A recipe filled with deep flavours, highlighting the richness of the beef as it slow cooks for 3 hours becoming tender and juicy. Fantastic if you have leftover or off cut pieces of beef that need using up. The gravy is an absolute winner in this dish and is so delicious with fluffy and crispy roast potatoes.

Serves 3

Ingredients:

  • 380g beef shin, cut unto chunks
  • 2 shallots, roughly chopped
  • 6 garlic cloves, roughly chopped
  • 150ml white wine
  • 150ml beef stock
  • 250g frostier mushrooms, roughly chopped
  • 1 tbsp Worcestershire sauce
  • 1 tbsp plain flour
  • 3 tbsp olive oil
  • 2 tbsp double cream
  • 1 dsp wholegrain mustard

Method:

  1. Start by coating the beef in plain flour.
  2. On medium heat, pour in 2 tablespoons of olive oil and the coated beef into a deep pan. Fry for 5 minutes or until browned and sealed. Then remove the beef from the pan and place on a plate.
  3. Add one tablespoon of olive oil to the pan and add the garlic and shallot. Fry together until translucent.
  4. Add the mushrooms and leave to cook for 4-5 minutes allowing the water contained to be released.
  5. Put the meat back in the pan along with 50ml of white wine and cook for 4 minutes.
  6. Pour in the stock and the remaining 100ml of wine and bring to a gentle boil. Season with salt and pepper and add the worcestershire sauce. Mix well, cover and drop the heat. Leave to cook for 3 hours, stirring every 30 minutes or so.
  7. Just before serving, mix the mustard and cream together in a separate bowl. Then mix into the casserole and serve.

Best served with roast potatoes and seasonal vegetables.

Black Eye Bean Stew

I am loving comfort food at the moment and this black-eye bean stew is the way to go. It takes such little time to prepare and cook, definitely one to have after a long day working.

Serves 2

Ingredients:

  • 1 can (400g) black-eye beans, drained and rinsed
  • 250ml coconut milk
  • 1 tsp paprika
  • 1/2 tsp cayenne pepper
  • 4 fresh tomatoes, roughly chopped
  • 3 cloves of garlic, finely chopped
  • 1 small yellow onion, finely sliced
  • 100ml vegetable stock
  • 1 tbsp olive oil
  • Salt
  • Pepper

Method:

  1. On medium heat, fry the garlic and onion in the olive oil until lightly browned.
  2. Add the tomatoes and fry for 3-4 minutes.
  3. Add the beans and all the seasonings and mix well.
  4. Pour in the stock and coconut milk and bring the mixture to a gentle boil. Leave to simmer for 12- 15 minutes.

Best served hot.