Serves 4 People
10 Mins Prepartation
30 Mins Cooking
INGREDIENTS
500g beef mince (makes 10)
1 tbsp Dijon mustard
1 ½ tbsp olive oil
1 onion, thinly sliced
10 small slices cheddar cheese
10 small burger buns, halved
2 cups shredded iceberg lettuce
10 slices of tomato
Ketchup or barbeque sauce, to serve
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.
