Ingredients

The following ingredients have 4 Servings
  • 1 lb /500g beef or lamb (cubed into 2" chunks)
  • 3 tablespoons oil
  • 2 onions (cut in half, sliced into rings)
  • 2 carrots sliced into chunky pieces (or sliced into match sticks)
  • 4 cloves garlic
  • 1 red pepper (chopped into 2" pieces)
  • 5 medium potatoes (quartered or sliced into thick pieces)
  • 2 cups beef stock
  • salt and pepper
  • 1 teaspoon ground coriander
  • 1 teaspoon cumin

Instruction

  • In a stock pot, heat the oil and brown the beef. Cook until the water releases and cooks away (about 10 minutes). When the water has evaporated, add 1 teaspoon of salt and 1/2 teaspoon of pepper.
  • Add the onions to the meat and sauté until softened. (about 7-8 minutes)
  • Mix in the carrots, garlic and red pepper to the meat mixture and sauté for about 5 minutes
  • Add the potatoes, beef stock and 1 bay leaf. The water may not cover the potatoes, that is ok, this is not soup, but a stew.
  • Bring to a boil, cover with a lid. Reduce and simmer for 20 minutes until the potatoes are soft and cooked. Add coriander and cumin, taste and adjust seasonings if necessary.
  • Garnish with parsley and serve with crusty bread.