Spicy Beef Fennel & Sage Goulash

Okay, I went a little ballistic with the ingredients in this one, but making a stew really is a good way to use up all those nearly-dead vegetables in your fridge. No prizes for guessing how fresh my veggies were.

  1. In a pot, toss together a knob of butter, smashed garlic, chopped fennel, diced carrots and potatoes, minced ginger, sliced chilli and a small stick of cinnamon. Fry everything till fragrant.
  2. Add in water to barely cover and bring to a boil.
  3. Meanwhile, marinate diced beef chunks with a bit of cornflour, red wine and balsamic vinegar and chopped chives. Then add to the pot as well.
  4. Dump in a dollop of cranberry sauce if you’ve got some, if not, a pinch of sugar will do.
  5. Crush in a small bunch of dried sage leaves and add a teaspoon of dark soy sauce.
  6. When beef is almost done, add about 2-3 mugs of meat or vegetable stock.
  7. Season well with salt and pepper and put the lid on. Turn the heat down to a simmer and leave it for 20-30 minutes.
  8. After 20-30 minutes, add in a splash of red wine.
  9. Make a mixture of cornflour and cold water. Then stir in the cornflour mixture a tablespoon at a time till it’s reached your desired thickness. Alternatively, you could blitz a quarter of the stew to thicken it.
  10. Have it with a toasty crusty bread roll.
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About skinnynigel

If this recipe works for you, let me know below! View all posts by skinnynigel

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