Hearty European Beef Stew

This is a delicious slow cook stew with a bit of a kick.  Cubes of braising or stewing beef cubes seasoned with crushed caraway seeds and cooked in a tomato based stock with onions, then flavoured with cayenne pepper and paprika and finished with finely shredded red cabbage.  A perfect dish for the cold months ahead.

Prep Time: 20 mins

Cook Time: 2 hours

Serves: 4 people

Ingredients

  • 1 x 400g pack lean diced beef cubes
  • 2 teaspoons caraway seeds (available at large supermarkets), lightly crushed
  • 2 teaspoons oil
  • 2 medium onions, peeled and finely chopped
  • 2 tablespoons tomato purée
  • ½ teaspoon cayenne pepper
  • 2 tablespoons ground paprika
  • 1 x 400g can chopped tomatoes
  • 600ml good, hot reduced salt beef stock
  • ¼ small red cabbage, finely shredded
  • 2 teaspoons runny honey

Method

  1. Put the beef in a large bowl or plastic food bag and season with salt, pepper and caraway seeds.
  2. Heat the oil in a large non-stick pan, Cook the beef in the pan for 2-3 minutes until brown. Add the onions and cook for 3-4 minutes until soft.  Transfer to a large heatproof casserole pot with a lid.
  3. Add the tomato purée, cayenne pepper, paprika, tomatoes and stock.  Bring to the boil, reduce the heat, cover and simmer on the hob or in a preheated oven at 170°C, 150°C Fan, Gas Mark 3 for 1½-2 hours, stirring occasionally.
  4. 20 minutes before the end of the cooking time stir through the cabbage and honey and return to the hob or oven for the remainder of the cooking time.
  5. Serve the stew with seasonal vegetables and the mash.