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main courses | serves 6
Adapt this stew for any time of the year by using seasonal vegetables perhaps artichokes and broad beans in the summer, or leafy greens and root vegetables in the colder months.
1. Put the veal or beef in a large bowl and add the saffron, cloves and spices. Mix well to combine. In a large, wide casserole dish or cast-iron pot over a medium heat, fry the onion and garlic in a little olive oil. When the onions are beginning to soften and the garlic is just turning golden, add the meat and spices to the pot. Cook for about 810 minutes, stirring from time to time, until the meat is browned.
2. Stir in the tomatoes, red wine and the runner beans. Add a good swig of sherry vinegar, then pour in enough water to just cover the mixture. Bring to the boil and cover. Turn down the heat and simmer for 90 minutes. Remove the lid and continue to simmer for a further 3060 minutes, until the meat is falling apart and the sauce has thickened. Divide the stew between plates, then serve immediately with goats cheese crumbled on the side.
Recipe Andy Harris
Photo David Loftus
from Issue 10
ingredients 2 onions, quartered
5 garlic cloves, finely sliced
1kg veal or beef, diced into 3cm pieces
1 tbsp saffron
½ tsp ground cinnamon
½ tbsp paprika
½ tbsp dried oregano
6 plum tomatoes, peeled, deseeded and chopped (or 1 x 400g tin chopped tomatoes)
200ml red wine
400g runner beans, split lengthwise
About 30ml sherry vinegar
300g soft goats cheese, to serve