Celtic Pride Beef Madras

Ingredients

  • 675g PGI Welsh Beef chuck steak, cubed
  • Seasoning
  • 2 tbsp oil
  • 2 large onions, peeled and sliced
  • 1 red pepper, diced
  • 3 garlic cloves, crushed
  • Fresh root ginger (3cm piece), grated
  • 1 tbsp ground turmeric
  • 1 tbsp garam masala
  • 1 tsp ground cumin
  • 1 red chilli, finely chopped
  • ½ tsp chilli flakes
  • 400g tin of chopped tomatoes
  • 1 tbsp tomato purée
  • 400ml beef stock

To serve:

  • Natural yogurt
  • Fresh coriander leaves, chopped
  • Rice
  • Side salad of diced tomato, cucumber and red onion

 

 

  1. Heat the oil in a large pan or flameproof casserole dish, add the beef and fry until browned. Add the seasoning, onion, pepper, garlic, ginger and spices and stir gently for a few minutes.
  2. Add the remaining ingredients and bring to the boil. Cover with a lid or foil and continue cooking on the hob or place in the oven at 180˚C / fan 160˚C / Gas 4. Cook for approximately 2 hours 30 minutes until the beef is tender. You may need to add a little extra stock.
  3. Spoon into bowls, add a dollop of yogurt and sprinkle with chopped coriander. Serve with rice and a side salad of diced tomato, cucumber and red onion.

Tip: This recipe is also suitable for the slow cooker

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