My eldest son, Terence is a great cook and he made this amazing beef stew which the whole family loved. He spiced it up with some chilli padi and it made a whole lot of difference.
600g beef (for stewing), cut into small bite pieces
1 very large yellow onion or two smaller ones, dice
4 garlic, crushed and mince
1 litre of beef stock (or dissolve beef stock cubes in hot water)
2 cups of carrots, peel and cut
2 cups potatoes, peel and cut
1 cup celery, cut a bit thicker slices
3 chilli padi, finely minced
3 tablespoons butter
Salt and grounded black pepper
1/2 cup good red wine
3 tablespoons Hunts tomato puree
Add some salt and pepper to the meat.
Heat a heavy-based pot or a dutch-oven. Add the butter and saute the onions. Add the garlic and saute for 15 seconds.
Then add the meat and toss the meat for a minute in the onions and garlic. Pour in the stock and add the vegetables. Give it a good stir and close the lid. Simmer for 20 minutes. (Give a stir every 5 minutes).
Then uncover and add the tomato puree and wine. Give a good stir to mix everything well. Close the lid and cook for 20 minutes longer. Stir now and then so it does not burn through the long period of cooking. Adjust seasoning if needed. Check that there is enough liquid. Taste and add the required salt or pepper if needed.
Note: You may add herbs like rosemary if you like.
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