|Spicy beef and tomato stew is folded in a naan bread and served with fries|
This hot and spicy dish is the perfect warming meal for a cold night in the depths of Winter. It also provides a welcome change at this time of year from the possible monotony of leftover turkey, goose or ham. Although the stew takes a few hours to prepare in total, the good news is that it can very easily be prepared one night, cooled and refrigerated to be heated through the following night. The quantities in this recipe are for two people.
|Shin of beef|
3/4lb shin of beef (or other suitable stewing beef)
1 tbsp vegetable or sunflower oil
1 green bell pepper
2 small shallots
1 large clove of garlic
14oz can of chopped tomatoes in tomato juice
1 tbsp tomato puree/paste
1 pint fresh beef stock
1 tsp dried chilli flakes
Few drops of Tabasco sauce (be very careful not to add too much!)
Salt and black pepper
2 naan breads
2oz sweetfire chilli and jalapeno cheddar cheese (or similar spicy cheese)
Homemade fries or chips to serve
|Vegetables and spices for beef and tomato stew|
It's worth pointing out that although the naan breads used on this occasion were bought from the supermarket in a vacuum pack, homemade naan breads are a lot easier to prepare than you may think. If you have the time, of course, and are feeling a little bit adventurous, why not give them a go?
|Prepared vegetables for stew|
Begin by chopping the shin of beef in to one inch chunks. Deseed the bell pepper and slice in to strips. Peel and finely slice the shallots and garlic.
|Shin of beef is browned in a little oil|
Put the oil in to a large stew pot and add the beef. Season with black pepper. Brown and seal the beef over a medium heat, stirring all the time with a wooden spoon.
|Vegetables are briefly sauteed with the beef|
When the beef is sealed, add the green pepper, shallots, garlic and chilli flakes and saute for a further couple of minutes.
|Spicy beef and tomato stew|
Pour the tomatoes and beef stock in to the pot. Add the tomato puree or paste and stir well. Bring to a gentle simmer and cook uncovered for two and a half to three hours, until the beef is mouth-wateringly tender, stirring occasionally. If necessary, add a little boiling water if the stew is becoming too thick or dry. Taste for seasoning and adjust as required. It's a good idea to leave the addition of the Tabasco sauce to this point and stir well and taste after the addition of each few drops.
|Sweetfire chilli and jalapeno pepper cheddar cheese|
This cheese is one I found in my local Morrisons supermarket and was deliciously spicy. If you can't find this particular variety, try to get one that contains some form of peppers or chillies but it's not of course essential.
|Beef and tomato stew is spooned on to the wider half of the naan bread|
If using premade naan breads, reheat them per the instructions on the pack. These ones required to be sprinkled with cold water and heated for one minute each side under a hot grill/broiler. Lay the broad end of the naan breads on the edge of your serving plates and spoon on the stew. Crumble the cheese and scatter over the stew before carefully folding over the second half of the naan and adding the fries to the plate.
|Spicy cheddar cheese is crumbled over beef and tomato stew|