BBQ Beef Stew
This recipe is adapted from one of my first cookery books - the Reader's Digest Guide to Creative Cooking and Entertaining (which is dated 1986!).
For 6 people
1k stewing steak – get the butcher to slice this for you into 1 inch cubes and then strips of three from each cube of 1 inch so that you end up with thin strips
½ pint beef stock (for a very rich sauce) or water/vegetable stock for a lighter end result
3 cloves of garlic
2 fresh chillies (you can vary this depending on the strength of chilli and your own preference
2in fresh root ginger
2 tablespoons soya sauce (or tamari for a wheat-free option)
2 tablespoons clear honey
2 level tablespoons tomato puree
1 level tablespoon lemon juice
Salt and pepper
1 red pepper - sliced
1 green pepper - sliced
2 celery sticks - sliced
1 onion – chopped
Make up marinade
Cover the meat with the marinade and store in the fridge for a minimum of 5 hours or overnight (can be left for up to 3 days).
Brown the beef in batches when ready to use. Add any remaining marinade and stir in the stock, then bring to the boil, reduce heat and simmer for 2 hours.
Slice the vegetables, and fry gently for a couple of minutes
Add them to the casserole dish and allow to cook for a further 15 – 30 minutes.
Serve with rice (I prefer brown!) or mashed/steamed potato