Cowboy Stew

Ingredients:

A 400g slab of braising, chuck or slow cook beef or lamb

a few slices of bacon or pancetta (optional)

pulses, eg pimento beans, kidney beans, black eyed beans - 2 tins worth or equivalent dired, but just remember to soak overnight). 

1 onion, finely diced

3 cloves of garlic, crushed

2 carrots

butternut squash - about half a squash cut into chunks. I don't worry about peeling.

1 tin of tomatoes

1 pint of stock

1 tablespoon tomato puree

2 teaspoons smoked paprika

1 tablespoon oregano

4 or 5 bay leaves

half a chilli, finely chopped or a teaspoon of chilli flakes (optional)

seasoning

 

Method:

Cut the meat into chunks, dip in flour and seasoning and brown for 5 minutes then set aside.

if using bacon, cut into slices and brown in the pan, then set aside with the meat.

Turn down the heat and slowly cook the onions and garlic. 

Add all the veg, herbs and spices, salt and pepper, tomato puree, and allow to work together for a few minutes. 

Add the tomatoes, stock and the meat and bacon. 

Bring to the boil and then cover and pop in the oven at 160 degrees for 3 or so hours, until the meat is tender. 

Alternatively, this is a great one to rummel together in the morning, pop in the slow cooker on a low setting and then come home to supper ready to eat! Just reduce the stock by half. 

 

Serve with rice, warm crusty bread and a handful of chopped coriander.