One list, five meals: Rich and Dark Beef Stew




MONDAY

Rich and Dark Beef Stew

Serves 4

2 onions, finely chopped

4 cloves of garlic, finely chopped

1 tsp of chilli powder

1 tsp of cumin seeds, toasted

1 tsp of ground cinnamon

Flour for dusting

550g of stewing beef

New potatoes for 4, chopped into bite size pieces

1 tin of chopped tomatoes

600mls of stock

1 tbsp of treacle

Sauté the onions in a little oil until they are turning translucent, add the garlic and spices and continue cooking for another minute.

Toss the beef in the flour and add it to the pan.

Fry until golden on all sides.

You may have to do this in batches depending on the size of your pan.

Add the potatoes and all of the meat back in to the same pan and continue cooking for another minute.

Add the tomatoes and most of the stock.

Stir in the treacle. Leave to bubble away on a low heat for about 20 minutes with the lid on.

Check and season. If you need to add more stock or spices do.

Return to the heat for a further 20 minutes, or until the meat is cooked through.

TUESDAY

Asian Chicken Salad

Serves 4

Glass noodles for 4

The juice of 2 limes

2 tbsp of fish sauce

2 tbsp of honey

1 red chilli, finely sliced

2 red onions, very finely sliced

4 cooked chicken breasts

½ a cucumber, very thinly sliced with a vegetable peeler

2 carrots, sliced very thinly with a peeler

A handful of coriander leaves, chopped

A handful of mint leaves chopped

A handful of peanuts, toasted and chopped

Put the noodles on to boil in lightly salted water and drain when cooked.

Mix the lime juice, fish sauce and honey together add the chilli and onion and set aside.

Chop the chicken into bite size pieces and toss with the cucumber and carrot.

Toss them all together and then taste and see if you need any more of the flavourings.

Sprinkle with the mint, coriander and nuts.

WEDNESDAY

Mushroom Paella

Serves 4

A dash of olive oil

2 onions, finely chopped

4 cloves of garlic, chopped

300g of short grain rice

300g of mushrooms, sliced

800 mls of chicken stock

Spring onions, sliced

A handful of parsley, chopped

Sauté the onions in a little oil until they are turning translucent, add the garlic and continue cooking for another minute.

Add the rice and continue to cook for a further minute. Add the mushrooms and stir these thoroughly until they are softening.

Add the stock a little at a time until it is almost soaked up by the rice. Stir in the spring onions and parsley and season to taste.

Once the stock has completely absorbed it is ready to serve.

THURSDAY

Mexican Black Bean Soup

Serves 4

A dash of rapeseed oil

1 onion, finely chopped

3 cloves of garlic, finely chopped

1 tsp of smoked chilli powder or paprika

2 sticks of celery, finely chopped

2 tins of black beans

400 mls of stock

100g of mild feta cheese

100 mls of creme fraiche

A bunch of coriander, chopped

Zest of 1 lime

Heat the oil and sauté the onions until translucent.

Add the garlic, chilli powder and celery and continue frying until the garlic is about to change colour.

Add the beans and stock and allow to bubble away for about 20 minutes.

Taste and season, adding more chilli if you wish.

Blitz gently with a hand blender to get a slightly smoother consistency.

Mix the feta, creme fraiche, coriander and lime zest.

Serve the soup with a dollop of the creme fraiche mixture on top.

FRIDAY

Tagliatelle with Lamb Mince

Serves 4

Tagliatelle for 4

A dash of olive oil

1 onion, finely chopped

2 carrots, thinly sliced

4 cloves of garlic, finely chopped

6 anchovies, roughly chopped

550g of lamb mince

1 tin of chopped tomatoes

A bunch of parsley chopped

A bunch of tarragon chopped

Put the tagliatelle on to boil in lightly salted water and drain when cooked.

Heat the olive oil in a large pan and sauté the onions until translucent.

Add the garlic and carrots and continue to fry for another minute.

Add the anchovies and stir them through the contents of the pan.

Add your mince to the pan and stir until it is browned all over.

Pour in your tomatoes and stir through half of each herb.

Leave to bubble away from about 25 minutes until the lamb is cooked. Season to taste.

Serve with the pasta and the rest of the herbs sprinkled on top.


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