The twist in this classic stew is the addition of green chillies (de-seeded). They add a wonderful background heat to the gravy, which is silky, rich, deep and delicious. I’ve got my good friend Rob to thank (again) for this dish. He seems to have a knack of just chucking stuff in the slow cooker and it coming out a masterpiece.
1 large onion , finely chopped
1 tsp dried thyme
3 garlic cloves , chopped
500 kg stewing steak , cut into chunks
4 tbsp plain flour , well seasoned with salt and pepper
200 ml beef stock, fresh, cube or concentrate
1. Cook the onions, chillies, thyme and garlic with a little olive oil in a large frying pan until the onion and chillies are softened and translucent. Dust the braising steak in the seasoned flour and brown in a hot pan with a little oil.
4. Transfer to a saucepan and bring to a simmer on the hob to reduce and thicken the sauce. Add a little cornflour mixed into a paste with water if it is too thin.
5. Serve with buttery mashed potatoes mixed together with shredded fried savoy cabbage.