Serves 4 People
15 Mins Prepartation
5 Mins Cooking
INGREDIENTS
600g chuck, trimmed
2 tsp olive oil
1 onion, chopped
2 tsp sweet paprika
2 tsp ground cumin
750 ml bottled tomato passata sauce
½ cup water
3 roma tomatoes, chopped
1 large sweet potato, cut into large chunks
400g can chickpeas, drained
To serve
1 cup couscous as per packet instructions
1 zucchini grated and squeezed of excess moisture
2 tbsp coriander leaves, picked
METHOD
Cut beef into 2.5cm-3cm cubes. Season with salt and pepper, coat with a little oil and mix. Heat a large frypan over medium-high heat. Brown beef in 2 batches. Remove and place in a heavy-based pot.
Reduce heat in frypan, add oil, onion and spices, cook for 2 mins. Add passata and water, stir until it boils. Pour over the beef, add tomatoes and sweet potato.
Partially cover pot and cook over a low heat on the stove top. Simmer until meat is very tender, about 2 hours. Stir occasionally, add a little water if needed as it cooks. Add chickpeas to warm through in the last 10 mins. Serve with zucchini tossed through couscous and coriander leaves.
TIPS
Don’t rush the initial stage of browning the meat. This will make your stew rich in colour and flavour.
Simmer the stew gently, stir occasionally and if needed, adjust the heat as it cooks. Taste it to see if it’s ready. When it’s done the meat should be tender enough to fall apart easily with a fork.
