 |
Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 8 |
|
OK, I am not Scottish, but this recipe is. It makes a whole heap to last through the week. Ingredients:
750 g beef, diced |
2 tablespoons vegetable oil |
2 brown onions, chopped |
2 tablespoons plain flour |
10 cups water |
180 g tomato paste |
1 cup peas |
8 garlic cloves, sliced (not crushed) |
1 turnip, chopped |
2 carrots, sliced |
4 potatoes, chopped |
250 g lentils or 125 g barley |
1 tablespoon fresh tarragon, chopped |
1 bay leaf, large |
salt |
2 tablespoons rolled oats |
1 bunch spinach |
Directions:
1. Heat oil in a pan.
2. Add chopped beef and onions and cook until browned.
3. Lower hear and add flour (sprinkled) over beef and stir through.
4. Add water, stir.
5. Add tomato paste and peas.
6. Add garlic, vegetables, herbs, lentils or barley, oats and salt. Stir well.
7. All should be covered with water, add more if not.
8. Simmer covered over low heat 2 - 3 hours. Stir occasionally and add more water if needed.
9. TO SERVE.
10. Slice or chop raw spinach, place a generous serve in bottom of each individual bowl,
11. Ladle hot stew over. Stew will lightly cook the spinach.
|
|