Allspiced Beef

I have no idea where this one came from; it has been around for many years, but I certainly did not invent it. I found it recently in amongst a lot of old recipe notes that go back to 2003 and I suspect it may go back much further. Be that as it may, I decided to have another go and it worked very well indeed, an excellent winter warmer.



250g thinly sliced lean beef.

1 onion, peeled and chopped.

100mm celery, chopped.

1 capsicum, seeded and finely chopped.

6-8 new potatoes.

1 tsp ground fennel seed.

1 tsp allspice.

1 tsp paprika.

¼ tsp white pepper.

Salt to taste.

2 tblsp plain flour.

2 tblsp tomato paste.

2 cups chicken stock.

¼ cup olive oil.

40g butter.



Dice the meat and set aside. Prepare the vegetables, the onion and celery together, the capsicum and potatoes separately. Mix the spices, the flour and salt together and set aside. Beat the tomato paste into the stock and set aside.



Heat the oil in a pan over a hot flame. Add the meat to the pan and brown all over. Remove and reserve. Add the butter to the pan and fry the onion and celery until soft. Stir in the spice mixture and cook another 1-2 minutes. Stir in the stock/tomato paste mixture and cook, stirring frequently, until the sauce thickens.

Return the meat to the pan and add the potatoes. Bring back to the boil, cover and reduce heat to a simmer. Cook for 35 – 40 minutes, or until the potatoes are done. Serve in deep plates garnished with the chopped capsicum.


Serve with: Sliced French bread to mop up the gravy.


Serves: 2.


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