THREE WINTER WARMING STEWS
Serve these hearty stews in a bowl with crusty hot bread
For extra heat, sprinkle with chopped fresh chillis
SMOKY BEEF STEW-
1 kg stew beef (small cubes)
1 ½ cups flour
1 ½ cups flour
½ teaspoon salt
1 tablespoon chilli powder (or taco seasoning)
¼ cup olive oil
1 bottle
SMOKIN’ MANGO CHILLI SAUCE
4 cups beef broth
2 cups red wine (or tomato juice)
2 cups chopped canned tomatoes (with juice)
1 bay leaf
6 medium potatoes
6 medium carrots
3 onions
2 tablespoons butter
1 tablespoon olive oil
½ cup chopped Italian parsley
2 fresh chillis (optional)
Combine flour, salt and chilli powder in a bowl. Add cubed beef to the flour
and turn
to coat each piece. Over medium-high temperature, heat 1/3 of the oil in a heavy-bottomed
pot and brown 1/3 of the meat. Remove cooked meat to a bowl and continue with
remaining oil and meat. With meat set aside, add beef broth to the pot and scrape
up any browned bits on the bottom. Add wine, chilli sauce, tomatoes and bay leaf,
stirring to combine. Add cooked meat, cover with lid and turn heat down to simmer.
Cook for 1 hour, stirring every 10-15 minutes. If more liquid is needed, add
additional broth or water. While meat is simmering,
cut onions in large chunks. Peel carrots if necessary and cut into chunks.
Peel potatoes if thick skinned and cut into large chunks. Melt butter in olive
oil and sauté onion until softened. Steam potatoes and carrots until just tender.
Add onions, carrots and potatoes to stew and continue to simmer for 30 minutes.
Just before serving, add parsley. Garnish with additional parsley and chopped
chillis if desired.
Six generous servings (enough for seconds)
RED CAYENNE VEGETARIAN CHILLI-
A ½ kilo of lean mince or diced beef can be added to the recipe. But this chilli
is so good and thick, I don’t think you’ll miss it. Serve with hot crusty bread
and a green salad.
2 onions, chopped
1 red capsicum, chopped
4 cloves garlic, minced
2 jalapenos, minced
(de-seeded if you want less heat)
3 tablespoons vegetable oil
1 tablespoon chilli powder
1 tablespoon ground cumin
150 ml bottle
Red Cayenne Chilli Sauce
2 tablespoons tamari or soy sauce
1 tablespoon brown sugar
4 vegetarian beef-flavoured stock cubes
2 cans whole tomatoes in puree (400g each), coarsely chopped
2 cans undrained borlotti or pinto beans (400g each)
2 cans undrained kidney beans (400g each)
salt to taste
¼ cup chopped fresh coriander
sour cream
coriander sprigs
In a large pot, heat 3 tablespoons vegetable oil. Saute onions, capsicum, garlic
and jalapenos until beginning to soften. Stir in chilli powder and cumin and
cook for 1 minute. Add remaining ingredients up to salt. Allow chilli to come
to a boil, then reduce heat and simmer for at least 1 hour uncovered. Stir occasionally
and add water if needed to thin. Season to taste with salt Slow cooking will
allow the chilli to become quite thick and the flavours to increase in intensity.
Just before serving, stir in chopped coriander. For those who like it really hot,
serve chopped jalapenos on the side. Serve in bowls topped with sour cream and
sprigs of coriander.
6-8 servings
JALAPENO & CORIANDER CHICKEN CHILLI
Coriander gives this chilli a delicate flavour while the jalapenos deliver the
punch. Vary amount and types of chillies according to taste. Remove seeds for
less heat. Serve with hot flour or corn tortillas.
3 skinless, boneless chicken breast fillets (halves) cut into bite-size chunks
3 tablespoons vegetable oil
1 onion, chopped
2 cloves garlic, minced
2 jalapenos, chopped
2 red chillies, chopped
3 chicken stock cubes
2 cups water
2 cans whole tomatoes in puree (400 g each), coarsely chopped
2 tins kidney beans, drained
150 ml bottle
Green Jalapeno Chilli Sauce
2 tablespoons brown sugar
salt
¼ cup chopped fresh coriander
sour cream
sliced green onions
Heat 3 tablespoons vegetable oil in a large pot. Saute chicken in small batches
and set aside. Add more oil to the pot if necessary and sauté onion, garlic and
chillis for
5 minutes or until beginning to soften. Add remaining ingredients up to salt.
Allow chilli to come to the boil and then reduce heat to simmer and cook for 1
hour uncovered. Stir occasionally and season to taste with salt. Just before
serving, stir
in coriander. Serve in bowls and garnish with sour cream and green onions.
Serves 4-6
