My boyfriend cooks. Did you know that? Well, he does. I imagine he’d do it a lot more if I wasn’t always hogging the kitchen.
Anyway, this is one of his latest recipes. He used to have minced beef stew as a kid, and it’s always reminded him of his childhood. He’s made a few different variations, but had decided that this is his favourite version. It’s rather delicious, I must say.
Full of potato, minced beef and vegetables, this is the kind of thing to eat under a blanket in from of an old episode of Poirot on a rainy day. It’ll stick to your ribs and keep you warm, without sticking to your belly — it’s lean and wonderfully low calorie.
- 1 large onion
- 2 carrots
- 2 celery sticks
- 500g extra-lean minced beef
- 1 tablespoon tomato purée
- A can of chopped tomatoes
- 400g potatoes
- Two thyme sprigs
- 1 bay leaf
- A handful of chopped parsley
- Steamed cabbage to serve
- Peel the potatoes and cut them into bite-sized pieces
- Chop the onion, carrots and celery. Fry them in a large, deep frying pan for 10 minutes until they're soft, before adding the mince and cook until brown
- Stir in the tomato purée. Then add the can of tomatoes, the potatoes, the thyme, the bay leaf and the parsley. Fill the tomato can up with water and add to the pan. Add another can of water to the pan, season well with salt and pepper and stir well
- Bring this mix to a boil, then lower the heat and simmer for an hour. To check if it's ready, pierce the potatoes with a fork; if they slide off the fork easily, the stew is ready
- Remove the bay leaf and serve with the steamed cabbage