Beef Stew With Chickpeas Recipe
Ingredients
| 3 streaky bacon rashers, chopped | ||
| 1.5 kg/3 lb lean stewing beef, cut into 2.5 cm/1 in cubes | ||
| Vegetable oil | 2 Tablespoon | |
| Onions | 2 Large, thinly sliced | |
| Garlic | 2 Clove (5gm), crushed | |
| Flour | 1 Tablespoon | |
| Water | 1.2 1/2 Pint | |
| Tomato puree | 2 Tablespoon | |
| 375 g/12 oz tomatoes, peeled and quartered | ||
| Dried basil | 1 Teaspoon | |
| Chervil | 1/2 Teaspoon, dried | |
| Black pepper salt | 1 To taste | |
| 175 g/6 oz dried chick-peas, soaked overnight, cooked and drained | ||
Directions
Fry the bacon in a frying pan until it is crisp and golden brown and has rendered most of its fat.
Transfer the bacon to a large, ovenproof casserole using a slotted spoon.
Set aside.
Add the meat cubes to the frying pan, in batches, and brown on all sides.
Transfer to the casserole.
Add the oil to the frying pan and when it is hot add the onions and garlic.
Fry until the onions are golden brown.
Sprinkle over the flour and stir the flour into the onion mixture to form a smooth paste.
Cook, stirring, until the mixture becomes a deep golden brown.
Transfer to an ovenproof casserole dish and gradually stir in the water.
Set over medium heat and bring to the boil, stirring.
Stir in the tomato puree, tomatoes, basil, chervil and salt and pepper to taste.
Pour into the casserole and stir well.
Cover the casserole and bake in a warm oven (170°C/325°F or Gas Mark 3) for 2 hours.
Add the chick-peas, stir well and continue cooking for 30 minutes or until the meat is tender.
Serve hot, from the casserole.
Transfer the bacon to a large, ovenproof casserole using a slotted spoon.
Set aside.
Add the meat cubes to the frying pan, in batches, and brown on all sides.
Transfer to the casserole.
Add the oil to the frying pan and when it is hot add the onions and garlic.
Fry until the onions are golden brown.
Sprinkle over the flour and stir the flour into the onion mixture to form a smooth paste.
Cook, stirring, until the mixture becomes a deep golden brown.
Transfer to an ovenproof casserole dish and gradually stir in the water.
Set over medium heat and bring to the boil, stirring.
Stir in the tomato puree, tomatoes, basil, chervil and salt and pepper to taste.
Pour into the casserole and stir well.
Cover the casserole and bake in a warm oven (170°C/325°F or Gas Mark 3) for 2 hours.
Add the chick-peas, stir well and continue cooking for 30 minutes or until the meat is tender.
Serve hot, from the casserole.
Chef
