Sometimes you need a simple meal that, as Rhys puts it, ‘fills the hole.’ This took a bit more proper cooking than the previous Gamer Wife recipe, but really, didn’t take that much effort either.
I used half a ziplock sandwich bag worth of chopped frozen red and yellow capsicum – sweet bell peppers to the rest of the world – though half a large bell pepper would probably be enough.
The resulting dish is not as heavy on the tongue as a stew with tomato paste, and slightly sweet because of the capsicum and carrots. If the stew meat chunks are quite big, you might want to make them smaller so that the meat stays tender. This is a recipe that would also go well with lamb stew meat or chicken, so feel free to experiment!
Gamer Wife Beef With Carrots and Capsicums
- 3 tbsp oil or butter for frying onions in
- 1 tsp garlic granules
- 1 medium onion diced
- 2 beef broth cubes
- 1/2 piece red or yellow bell pepper/capsicum diced
- 750 g beef stew cut meat
- 3-6 tbsp gravy powder
- 1 tbsp patis fish sauce
- 1/2 tsp Worchestershire sauce
- 1 pinch mixed herbs
- 1 can baby carrots with water
- salt and pepper to taste
- 3 tbsp corn starch dissolved in water
- Sauté onion, garlic and onions together until onions are translucent. Add beef stew meat and brown.
- Add the beef broth cubes, the capsicum, the carrots, and all other ingredients but the gravy powder and cornstarch. Cover with just enough water, and bring to a boil.
- Bring down to a simmer, and simmer for 2 hours. Add the gravy powder and cornstarch dissolved in water, stirring as you add the powder and dissolved cornstarch, to avoid clumping.
- Season to taste, and allow to simmer for another 15-30 minutes. Serve over potatoes, or buttered noodles.