This recipe was first published on my old blog in London, about 7 years ago.
Cold weather calls for hearty comfort food, so here: a simple-to-cook pot of tender beefy goodness with a thick flavorsome gravy to warm you up this winter :) Double the recipe if you like and freeze for a later date- the beef keeps well and will only get tastier with time.
Rich Tomato Beef Stew
Sweat in a pan over low-medium heat until translucent:
1 onion, sliced into half rings
2 cloves garlic, minced
Add and stir for a few minutes until meat is browned:
1 1/2 lbs brisket or any stewing/braising beef, cut into chunks
2 bay leaves
A generous sprinkling of dried mixed herbs
2 dried chillies, crushed
Salt and black pepper
Stir in, cover and simmer on low heat for 2 hours until thickened:
1 large carrot, cut into chunks (or any vegetables/pulses you feel like using)
1 can (400g) chopped tomatoes
1 cup water
A good glug of milk
At the last minute, stir in 1 tsp wholegrain mustard and cook a couple more minutes.
Serve hot with rice, couscous or bread. Tastes even better as leftovers the next day!