Canned chick-peas may be used for this dish, but are more expensive than dried ones: you will need a 15 ounce can. If you have no basil or chervil, substitute thyme and marjoram. Serve with baked potatoes and braised celery. This stew can also be reheated.
ingredients
serves 6
3 slices bacon, chopped
3 pound lean stewing beef, cut into 1 inch cubes
2 tablespoons vegetable oil
2 large onions, thinly sliced
2 garlic cloves, crushed
1 tablespoon flour
4 cups water
2 tablespoons tomato paste
3/4 pound tomatoes, blanched, peeled and quartered
1 teaspoon dried basil or chervil
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 pound chick-peas, soaked overnight
method
1. Place the bacon in a large, deep frying-pan and set the pan over moderate heat.
2. Fry the bacon for 6 - 8 minutes or until it is golden brown. Using a slotted spoon, remove the bacon from the pan and place it in a large ovenproof casserole.
3. Increase the heat to moderately high and fry the meat cubes a few at a time, turning occasionally, for 4 - 5 minutes or until they are lightly browned. Using a slotted spoon transfer the browned meat cubes to the casserole.
4. Heat the oven to 170°C (325°F). Add the vegetable oil to the frying-pan. Fry the onion and garlic, stirring occasionally, for 8 - 10 minute's or until the onions are golden brown. Reduce the heat to low and sprinkle over the flour. Stir the flour until it has been absorbed by the onions and cook 1-2 minutes until well coloured.
5. Remove the pan from the heat and stir in the water. Bring the liquid to the boil, scraping the bottom of the pan to incorporate the brown flour mixture. Stir in the tomato paste, tomatoes, basil, chervil, salt and pepper and bring the liquid to the boil, stirring occasionally.
6. Add the drained chick-peas to the casserole and pour in the tomato sauce. Cover the casserole and cook in the oven for 2 1/2 hours or until the beef is tender when pierced with the point of a sharp knife. Cooking time: 3 3/4 - 4 hours
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