Beef Pepperpot

Ingredients
750g Beef (cubed)
2 Tablespoons Flour
1 Teaspoon Paprika
12 Shallots
125g Button Mushrooms
1 Clove Garlic (crushed)
200g Can Chopped Tomatoes
450ml Beef Stock
1 Red Pepper (de seeded and chopped into 1 cm strips)
1 Green Pepper (de seeded and chopped into 1 cm strips)
Salt and Pepper
Rice to serve (cooked according to instructions)
Splash of Oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Casserole Dish
1 Large Frying Pan
1 Garlic Press
1 Mixing Bowl
1 Wooden Spoon
1 Spatula

The Good Bit

1. Pre heat your oven to 160c 325f or gas 3. Mix together the flour, paprika and a pinch of salt and pepper, drop in the beef and make sure it is well coated.
2. Fry the shallots, garlic and mushrooms in a little oil in the frying pan until the onions just begin to colour, remove and set aside. Quickly fry off the meat until it has browned on all sides, then add back in the shallots, garlic and mushrooms.
3. Any seasoned flour that you have left, chuck that in to, stirring well for 1 minute before adding in the tomatoes and stock, bring to the boil and transfer to your casserole dish.
4. Cook in the oven for 1 1/2 hours then add in the peppers and cook for a further 30 minutes, serve with the rice.
   

Serves 4-6

Beef and Guinness Stew

Ingredients
1kg Beef (cubed)
1 Large Onion (roughly chopped)
1 Carrot (roughly sliced)
1/2 Pint Guinness
750ml Water
50g Flour
1 Bay Leaf
125g Prunes (pitted and soaked)
Handful Fresh Parsley (roughly chopped)
A Good |Splash of Oil
Baked Potatoes to Serve

Equipment
1 SHARP Knife
1 Chopping Board
1 Frying Pan
1 Mixing Bowl
1 Spatula
1 Wooden Spoon

The Good Bit

1. Season the salt flour with salt and pepper in the mixing bowl, chuck in the beef and mix until it is well coated, transfer to the frying pan and fry in the oil until the beef is coloured all over then add the onions and cook for another 2 minutes.
2. Tip in the rest of the flour and stir well, then drop in the carrot Guinness and water, mixing really well, bring to the boil then lower the heat, cover and simmer for 1 3/4hrs, 30 minutes before the end add the prunes and stir in.
3. Remove the bay leaf, taste and adjust the seasoning if required. Serve with baked potatoes and then sprinkle with the parsley.
   

Serves 4