Flavoured with warming spices, tender beef chunks are cooked in a garlicy red wine and tomato gravy with chunks of potatoes. Serve with green vegetables.
- 2tbsp vegetable oil
- 1 large onion, finely chopped
- 2 garlic cloves, crushed
- 500g braising steak, cubed
- 2 bay leaves
- 4 cloves
- 1 small cinnamon stick
- 2 x 400g cans chopped tomatoes
- 150ml red wine
- 450g all purpose potatoes, peeled and cut into large chunks
- Salt and freshly ground black pepper
- 2tbsp freshly chopped parsley
Heat the oil in a large saucepan and gently fry the onion, garlic and steak for 10 mins, stirring occasionally, until browned all over.
Add the bay leaves, cloves and cinnamon, then pour in the chopped tomatoes and red wine. Bring to the boil, cover and simmer for 1hr.
Stir in the potatoes and plenty of seasoning, bring back to the boil, re-cover and continue to simmer for a further 45 mins – 1 hr until tender. Discard the bay leaves, cloves and cinnamon.
To serve, serve straight from the pan, sprinkled with chopped parsley and accompanied with freshly cooked vegetables.
Top tip for making Rich tomatoey beef and potato pot
Leave out the potatoes if you prefer a less hearty stew or add 250g wiped and halved chestnut mushrooms instead.