Shepherd's Stew
- 1kg stewing beef
- 3 medium onions
- 2 bell peppers
- 300ml broth (from a bouillon cube is fine)
- 5 cloves of garlic
- 2 tbsp tomato paste
- 1 tbsp paprika
- 1 tbsp flour
- 1 tbsp maggi seasoning
- 1 tsp cumin
- Salt & pepper
You could use Worcestershire sauce instead of maggi seasoning.
Cut the beef into cubes if it isn't already. Place into a bowl and add 1 tbsp of flour then mix well.
Slice the onion thinly and crush the garlic. Dice the bell pepper.
Heat a large pot on the hob and add a tablespoon of oil. Fry the meat until browned on all sides, then add the onion, garlic, and bell pepper. Fry for a few more minutes until the onion is soft and translucent. Add the tomato paste, maggi, cumin, and a little salt and pepper. Pour in the broth. Mix well.
Cook on a low temperature, covered, until the meat is soft - Around an hour minimum.
Thicken the stew with a little bit of potato starch dissolved in water if you prefer a thicker sauce.
Serve with cooked buckwheat groats or mashed potatoes, and broccoli or other veg of choice.