Beef and Walnut Stew

An interesting combination of flavours comes from the walnuts and mushrooms.

This recipe originated in Australia.

Serves 6.

1 kg

chuck steak

cloves garlic

red or yellow capsicum

medium onions

200 gm

FAIRTRADE walnuts

400 g tin

chopped tomatoes

salt and FAIRTRADE pepper

700 gm

mushrooms

Prepare and slice the onions, garlic in the usual way.

De-pith and de-seed the capsicum and slice into strips.

Slice the beef into 5 cm square chunks.

In a large iron pan, brown the meat in a little sunflower oil or butter.

Remove the meat to a warmed saving tray.

Now gently stir fry the onions, garlic and pepper until the onion is translucent. Add in the meat and the walnut, and mix round.

Then add the tomatoes and season with salt and pepper.

Cover, heat through and simmer for 2 hours.

Check the juice levels from time to time and add a little stock or water if needed.

Add the mushrooms as the meat begins to go tender, and simmer for a further 20 to 30 minutes.

Suggestion 1: Serve with Fair Trade boiled rice or fried rice.

Suggestion 2: Serve over Fair Trade curried quinoa.

Suggestion 3: Serve with Fair Trade vegetables including FAIRTRADE new potatoes.

Suggestion 4: Serve with Fair Trade Pasta.

Add other spices with the frying onions such as ginger, cumin, cinnamon or ground coriander for a more aromatic stew.