GoodFoodWeek

A collection of recipes, an assortment of motherhood tales and a mixture of memories.

Recipe: Spanish Style Beef

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The other day, the wonderful people from Australian Beef touched out to see if I was interested in creating two delicious beef recipes that would be family friendly and packed full of veggies. Ummm – HELL YES – that’s right up my alley. My family loves Australian beef – especially baby number four. That’s correct, Australian Beef is my ‘pregnancy craving’. 

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This Spanish Beef is a family favourite, it combines delicious strips of Australian Beef with potatoes, onions, capsicums and spices. The meat is browned and then soften in a delicious sauce that is perfect to be mopped up with a little crusty bread. And best of all the beef is nice and tender, so little people won’t chew it up and then spit it out.

I make my own veggie stock and add it into tomato based sauces to amp up the vitamins and minerals that my kids eat. The veggie stock can often be made with the scraps of other meals – keep your onion peels, carrot peels, the end of the celery, anything at the bottom of your veggie crisper that might go to waste. Simmered slowly in slightly salted water.

Spanish Beef – serves 2 adults and 3 children

Prep time 5 minutes, cook time 20 minutes
500 grams of beef strips
500 grams of baby potatoes
1 onion
1 red capsicum
1 yellow capsicum
50 grams of tomato paste
1 clove of garlic
1/2 bunch of flat leaf parsley
2 tbsp smoked paprika
1 tbsp paprika
1 tsp coriander
1 tsp salt
1 tsp pepper
1 tsp lemon peel
250mls of veggie stock
2 tbsp olive oil
Cut the baby potatoes in half and then place in a medium saucepan of cold water and bring to the boil.Cook until tender and then drain.
Meanwhile, toss the beef in smoked paprika, regular paprika, coriander, salt, lemon peel and pepper. And then heat the olive oil in a large deep frying pan, over high heat and stir-fry the beef until browned.
Reduce the heat and add the sliced onion, crushed garlic and strips of capsicum. Add the stock and the baby potatoes and simmer for 5 minutes with a lid on and 5 minutes with the lid removed. Toss the chopped parsley through the beef before serving. 

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