So this is another yummy recipe I got from a friend of mine…yeah I have gotten a lot of recipes from friends, lol. It’s very easy, and is simply great with spaghetti!
1lb of beef, cut into strips
A dozen large tomatoes, diced
Red pepper (the small hot ones…and I’m not going to give a quantity cos I looooove my pepper, and it probably would be too much for a lot of people. So, as much as you want). This should be blended.
3 medium-sized carrots, diced
2 large green bell peppers, diced
A handful of runner beans, chopped up
A few sprigs of spring onions (about 3, chopped up…not the whole bulb!)
A knob of ginger, cut into large chunks
5 cloves of garlic, chopped up
Stock cubes(I prefer maggi chicken)
Black pepper, (mostly for the flavor)
Oil, for frying
- Put the diced tomatoes straight into a saucepan, preferably non-stick, and allow it to dry out completely, stirring occasionally to make sure it does not burn.
- Wash up the beef and season with the ginger, garlic, salt and a small stock cube(if using one the size of the maggi chicken cube, you should break it in half). Add a bit of water and allow to cook. When cooked, take out the beef and save the stock for later.
When the tomato paste is ready, add some oil to a different saucepan, and pour in the tomato and allow to fry. Pour in the blended pepper and fry for about 15 minutes, stirring occasionally.
- Add 1 cup of the stock to the stew, and another cup of water. Season with salt, a stock cube, and some black pepper. Add the beef strips. Stir and leave to cook for about 5 minutes. (if the stock is not up to a cup, you can dilute with water).
- Then add the carrots, green pepper and runner beans. Allow to cook, uncovered, for about 15 minutes. It should thicken as it cooks.
- Taste to make sure it is well seasoned. If you think some more seasoning should be added, please do so.
Add the chopped spring onions to finish off. You can leave for another 5 minutes to simmer.That's it! Serve with boiled spaghetti. Bon appetit!