Chillied beef and cashew stew with coriander salsa
The much talked about stew recipe from one of my much-used cookbooks Peter Gordon Everyday (Harper Collins). Try it. You will love it — and find yourself a copy of the book, you’ll love that too.
|1 kg||Stewing beef, diced and trimmed of excess gristle|
|1 tsp||Smoked paprika, either sweet or spicy/piquant|
|1||Red chilli, sliced, use more or less to taste|
|2 Tbsp||Vegetable oil|
|300 g||Baby onions, peeled|
|12 cloves||Garlic, separated but unpeeled|
|200 g||Baby carrots, skins scrubbed and stalks removed|
|2 cans||Chopped tomatoes, 400g cans|
|6 sprigs||Fresh thyme|
|50 ml||Soy sauce|
|100 g||Cashew nuts, toasted|
|3||Spring onions, thinly sliced|
|1 handful||Fresh coriander, shredded|
|2 Tbsp||Lime juice|
|1||Lime, use 1 tsp of freshly grated zest|
|2 Tbsp||Extra virgin olive oil|
- Mix the beef with the smoked paprika, chilli and a little salt and put to one side.
- Heat the oil in a heavy-based pan and add the onions, garlic and carrots. Cook over moderate heat to evenly colour the vegetables, stirring often.
- Once done, remove with a slotted spoon but keep the oil in the pan.
- Add the beef to the pan and brown all over.
- Add the tomatoes, thyme and soy sauce, along with the cooked onions, garlic and carrots. Add enough hot water to cover the meat.
- Bring to a boil, then reduce heat to a simmer. Put a lid on and cook either on the stove top or in the oven at 150C for 2½ hours, stirring the stew several times while it’s cooking. If the cooking liquid begins to dry out, top it up with boiling water. After 1 hour’s cooking stir in the cashews.
- Mix the spring onions, coriander, lime juice and zest and olive oil together. To serve, ladle the stew into bowls and spoon on this salsa.