- 3 onions chopped
- 1 Kilo extra lean minced steak (5% fat or less)
- 1 tsp Angela’s spice mix
- 1 red chilli finely sliced
- 1 glass of red wine
- 2 beef ‘stock pots’ (jellied stock cubes) in 1 pint hot water
- 3 tsp Worcester sauce
- 1 tbsp red currant jelly
- 1 tbsp red wine vinegar
- 1 large star anise
- Salt and pepper
- 1lb new potatoes cubed
- 1 large carrot diced
- ½ a butternut squash diced
- 1 courgette diced
- 160g frozen peas
- 2 red peppers diced
- Small bunch of parsley, basil and coriander chopped
Fry the onions over medium low heat until transparent, then add the mince, stirring until browned. Add Angela’s Spice Mix and the red chilli, stir, then add the red wine and the two beef ‘stock pots’ dissolved in a pint of hot water.
Simmer for a few minutes then add the Worcester sauce, redcurrant jelly, red wine vinegar, and star anise. Season with salt and pepper.
Stir in the Vegetables, cover, and allow to bubble gently for ninety minutes. Add the herbs, reserving some for garnish and continue cooking for a further five minutes.
Serve in wide, hot bowls and sprinkle remaining herbs over the top.
Accompany with a rich, fruity red such as a Malbec or a Southern Rhone wine.