It’s cooling down outside, which means it’s time to warm things up inside! Try this hearty beef stew to warm your heart – along with a glass of red wine naturally…
You’ll need: 1 hour and 15 minutes to cook and prepare

What You Need

Serves 4
15ml sunflower oil
3ml Crushed garlic
500g Cubed lean beef
100ml Red wine (optional)
125ml Beef stock
CARAMELISED ONION (Garnish)
1tbsp sunflower oil
1 Whole chopped onion
1tsp Sugar
VEGETABLES
3 whole baby marrows
1 pack cherry tomatoes, halved
1 Garlic
2 tbsp sunflower oil
2 tbsp Balsamic vinegar
RICE
250ml Allsome Rice
1 litre Water
2.5ml salt for taste (optional)
Crushed cashew nuts (garnish)

Method

Chop the head and tail of the baby marrows off. Slice the baby marrows thinly with a potato peeler. Marinate the sliced baby marrows with oil and balsamic vinegar for 20 minutes.
Cook the Allsome Rice according to instructions on pack. Add crushed cashew nuts on the cooked rice as a garnish.
In a large pan, add oil, garlic and beef cubes. Fry until the meat is browned for about two minutes. Add 400ml cold water to the pan and stir in the contents of the beef stock. Bring to the boil while stirring. Simmer uncovered for 20 minutes, stirring occasionally.
Heat up the saucepan and add oil and the chopped onion. Add the sugar. Stir them often, while scraping off the browned bits from the pan so that it doesn’t get burned, until the onions are browned and soft.
Put a medium pan on high heat. Add the oil. Add the crushed garlic with the sliced baby marrows. Fry the baby marrows until soft – tossing around regularly. Add the cherry tomatoes into the pan for a few minutes. (Make sure the tomatoes are not too soft.) Remove the pan off the heat and serve.
Recipe from Allsome Rice