Co-founder of the Weisfeld Foundation

"The dish that started it all... out of this recipe grew this book. For an even more succulent stew, I recommend preparing it the night before. This brings out the full flavour of the ingredients. Reheat gently before serving."

---

• 1.5 oz/40 g butter or margarine, or 2 tbsp oil
• 2 medium onions, chopped
• 2 medium carrots, sliced
• 1 green pepper, sliced
• 1 red pepper, sliced
• 1-2 garlic gloves, chopped
• 1.5 lb/675 g best stewing steak, cut into cubes
• 2 level tbsp tomato puree
• 0.25 level tsp ground cloves
• 0.25 level tsp ground ginger
• A pinch of cayenne pepper or a shake of tabasco sauce
• 1-2 level tsp salt
• 1 tsp vinegar
• 0.5 pint/275 ml beef stock
• 2 level tbsp smooth peanut butter
• 1 level dsp plain flour
• A dash of red or white wine (optional)

METHOD

Heat the butter, margarine or oil in a large pan, add the onions, carrots, peppers and garlic and fry very gently until soft. Add the cubed beef and fry briskly until the meat is sealed and brown. Stir in the tomato puree, spices, salt and vinegar, then pour int the stock and bring to the boil.

Simmer gently for 2 hours or until the meat is tender, stirring occasionally. Mix the peanut butter and flour together and add to the simmering stew a little at a time, stirring until the stew thickens. Stir in the wine. Serve with creamed potatoes or rice.

Serves 4