Ingredients
Scale
- 2 tbsp olive oil
- 2 onions, roughly chopped
- 4 garlic cloves, finely chopped
- 500 g (1 lb) beef mince/ground beef
- 1 tsp paprika
- 1 tsp ground black pepper
- ½ tsp salt
- 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 (3 cups) frozen peas
- 2 tbsp tomato paste
- 800 g (28 oz) canned crushed tomatoes
- 2 cups (16 fl oz) chicken stock
- Rice, to serve
Instructions
- Heat oil in a large skillet on medium heat. Add onions and garlic and cook for 5 minutes, until softened.
- Add the beef mince and cook for 2-3 minutes until browned.
- Add the paprika, black pepper, salt, cumin and cinnamon. Stir for 1 minute.
- Add the potatoes, carrots and peas. Stir for 1 minute.
- Stir through the tomato paste and add the crushed tomatoes and chicken stock. Bring to a 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. Reheat in the microwave. Not suitable to freeze.
LEFTOVERS
Refrigerate for up to 3 days. 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