Читать книгу One-Pot Cooking: Casseroles, curries, soups and bakes and other no-fuss family food - Katie Bishop - Страница 13

I love one-pot cooking, but sometimes I like the contrasts between ingredients and I don’t want everything combined. This recipe makes this possible, despite being cooked in the same pot, leaving you with light fluffy couscous to contrast the rich beef stew. This is a great recipe for a wintry mid-week supper.

 Preparation time:

 10 minutes

 Cooking time:

 2 hours 20 minutes

 Serves 4

 1 tbsp olive oil

 500g (1lb 2oz) braising steak, cut into chunks

 2 onions, peeled and cut into chunks

 2 carrots, peeled and cut into chunks

 2 celery sticks, trimmed and cut into chunks

 1 x 400g tin chopped tomatoes

 500ml (18fl oz) beef stock 2–3 tsp harissa paste, to taste

 1 cinnamon stick

 1 tsp ground cumin

 250g (9oz) green beans, trimmed and halved

 350g (12oz) couscous

 25g (1oz) butter

 Finely grated zest of 1 lemon

 Sea salt and freshly ground black pepper

 To serve

 Green salad

Warm the olive oil in a casserole with a tight- fitting lid over a high heat. Add the meat in batches if necessary and cook for 5 minutes until evenly dark brown all over. Add the onions, carrots and celery and cook for a further 4 minutes, stirring often, until golden.

Add the tomatoes, stock, harissa paste and spices, then mix well and bring to the boil. Reduce the heat, cover and leave to simmer gently for 2 hours until the meat is tender.

Being careful not to burn your fingers, push a large piece of greaseproof paper (big enough to cover the meat and come up the sides of the pan) onto the surface of the stew. Scatter over the green beans and pour the couscous evenly over the top. Drizzle over 250ml (9fl oz) boiling water. Cover with the lid and cook for 10–15 minutes or until the couscous is tender.

Using a fork, stir the butter and lemon zest through the couscous and season to taste with salt and pepper. Spoon the couscous and the beans onto warmed plates and discard the greaseproof paper. Remove the cinnamon stick from the beef. Spoon the meat onto the plates with the couscous and serve with a green salad.