I’ve been a bit quiet lately due to summer holiday madness and Boy O deciding he wants to ditch nappies. I had forgotten just how time consuming (not to mention grim) toilet training is, especially out and about, especially in the rain, so we’ve been been eating the contents of the freezer and anything else super-quick!
But yesterday, being a dismal Bank Holiday Monday, I thought some home-cooked comfort food was much needed.
I didn’t have much in the house so this is a bit of a basic paupers supper, but it is delicious and was enjoyed by all. Even Boy A the almost-vegetarian and Boy O who doesn’t like carrots. Or rice.
All you need is:
400g stewing steak
1 litre of beef stock
A couple of carrots and a parsnip thinly sliced (you can use any root veg)
1 red onion thinly sliced
3 cubes of frozen chopped spinach
A small bunch of fresh parsley, chopped
1tsp Bahrat spice mix
A hearty glug of oil
First up, preheat the oven to 180•, then heat the oil in a heavy based casserole dish. When hot, pop in the beef and gently fry until it is nicely browned. Throw in the onions and spices, and cook for around 10 minutes, until the onions are soft.
Now pour in the stock and stir in the carrots, spinach and parsley. Mix well then turn up the heat.
Once boiling put a lid on and pop it in the oven for at least 1.5hrs, stirring occasionally until the meat is tender and falls apart.
Pour in the rice, give it a good stir then pop it back in the oven for 20-25 mins, until the rice is cooked. Check it regularly as you don’t want it to dry out – you may need to add more water if it begins to.
When the rice is cooked serve it with some hunks of crusty bread and butter. Oh, and don’t forget to season with salt and pepper for the grown-ups.
Tip/ We like this quite dry, but if you like more sauce use 2 litres of stock to begin with.