Belle Isle School of Cookery
Lisbellaw
Enniskillen
County Fermanagh
Northern Ireland
BT94 5HG

Tel: +44 (0)28 6638 7231
Fax: +44 (0)28 6638 7261

info@irish-cookery-school.com

www.irishcookeryschool.com

Winter beef stew

Serves 5-6

Ingredients

1 kg/2¼ lb diced stewing beef
25g/1 oz fresh ginger, finely chopped
4 medium cloves garlic, crushed
½ tsp turmeric powder
110g/4 floz sunflower oil
3 fresh red chillies, deseeded & finely chopped
2 cloves
10 green cardamom seeds, lightly crushed
2 tbsp. coriander seeds
1 onion, finely sliced
200ml/7 floz water
2 tbsp. tomato puree
1 tin butter beans/chickpeas
Sea salt & pepper

For the garlic-ginger paste:
25g/1 oz fresh ginger
25g/1 oz fresh garlic (ground together with the ginger)

Method

• Mix the diced beef in a bowl with the ginger, garlic and turmeric powder. Mix well together, cover and leave in a cool place to marinade for 10 minutes.
• In a pan heat a tsp of the sunflower oil and add the chillies. Fry, stirring continuously for 1minute over a medium heat.
• Remove from the pan and set aside. In the same pan add another tsp of oil and the cloves, cardamom pods, and coriander seeds. Cook for 2-3 minutes until the spices begin to change colour. Cool slightly and grind in a liquidiser/ food processor or use a mortar and pestle. Set aside.
• Heat the rest of the oil in a heavy pan and sauté the onions until they begin to colour. Add the garlic/ginger paste, stir then add the ground spices and the chilli mixture.
• Add ½ the water and allow to simmer for 2-3 minutes. Add the marinated meat and season well. Stir in and cook for 8-10 minutes then add the tomato puree and the rest of the water. Add the beans.