Ingredients
Scale
- 2 tbsp olive oil
- 2 onions, roughly chopped
- 4 garlic cloves, finely chopped
- 500 g (1 lb 2 oz) minced (ground) beef
- 1 tsp sweet paprika
- 1 tsp cracked black pepper
- ½ tsp sea salt flakes
- ½ tsp ground cumin
- ¼ tsp ground cinnamon
- 2 potatoes, peeled and cut into bite-sized pieces
- 2 carrots, cut into bite-sized pieces
- 500 g (3¼ cups) frozen peas
- 2 tbsp tomato paste (concentrated puree)
- 800 g (28 oz) canned crushed tomatoes
- 2 cups (500 ml) chicken stock
- Rice, to serve
Instructions
- Heat the oil in a large, heavy-based frying pan over medium heat. Add the onion and garlic and cook for 5 minutes, until softened.
- Add the beef and cook for 2–3 minutes, breaking it up with a wooden spoon, until browned.
- Add the paprika, pepper, salt, cumin and cinnamon, then stir for 1 minute.
- Add the potatoes, carrots and peas and stir for 1 minute.
- Stir through the tomato paste and add the crushed tomatoes and chicken stock. Bring to the boil, place the lid on, reduce to the lowest heat setting and cook for 40 minutes.
- Remove the lid and cook for a further 20 minutes.
- Serve with steamed rice.
Notes
MAKE AHEAD
Refrigerate for up to 3 days in an airtight container. Reheat in the microwave. Not suitable to freeze.
LEFTOVERS
Refrigerate for up to 3 days in an airtight container. Reheat in the microwave. Not suitable to freeze.
- Prep Time: 10 mins
- Cook Time: 1 hour 10 mins
- Category: stew, beef, beef stew, beef and pea stew
- Method: deep pan