Spiced Beef

With all this cold weather about, its time for a warming comforting dish, basically thrown together from ingredients that we found left over from other dishes or just in the cupboard anyway. The beef dish we've made here has good depth of flavour, is smooth and light yet really packs a punch with the warm spices used. Absolutely suited to winter weather!!

500G Diced beef
2 Spring Onions
2cm piece ginger
3 Garlic cloves
Half a dried scotch bonnet chilli
Half a dried chilli
5 Potatoes
1 Butternut squash
1 Tin coconut milk
1 Tin Butter beans-drained
500ml Chicken Stock
Sprig Thyme
Salt and pepper


This one is very straightforward to prepare.

Heat some oil in a pan, add the beef, season with salt and pepper. Meanwhile chop the ginger and chilli, slice the garlic and add to the pan with the thyme.
When the meat is sealed, cover with 500ml stock and cover with a lid. Allow to simmer for 40 minutes.
Meanwhile peel the squash and potatoes and dice these evenly. Add to the pot and simmer for a further 20 minutes. Now add the coconut milk and butter beans, simmer until the beef and potatoes are cooked to perfection. Sprinkle in the chopped spring onion and serve.

Great served with sour dough bread to mop up the juice. Should any be left over then next day it makes a great soup like light lunch, ideal following a walk on a frosty morning.