Ok so if you’re looking to impress someone and have the time to make this dish a day ahead, look no further. It does take 6 hours in the oven and asks that you rest it for 24 hours but the wait is most definitely worth it. It is not fiddly or laborious to make – I made mine alongside making dinner for that night and just bunged it in the oven and forgot about it.
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| Prep Time | 30 minutes |
| Cook Time | 360 minutes |
| Servings |
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Ingredients
- 2 tbsp oil (groundnut coconut or ghee)
- 500 g stewing or braising steak cut into 3-4cm chunks
- 2 tsp ground cinnamon
- 2 large carrots peeled and sliced
- 3 medium onions peeled and finely sliced
- 1 tsp ground black pepper
- 60 ml white wine vinegar
- 40 g honey
- 750 ml boiling water or stock
- 150 g raisins
- 100 g flaked almonds
- 415 g tin of figs drained or 150g dried figs, chopped
Ingredients
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Instructions
- Preheat oven to 140oC (unless you have a slow cooker).
- Brown the beef on all sides in a frying pan with the oil, then add the cinnamon for a couple of minutes.
- Transfer this into a slow cooker or casserole dish with a lid along with the carrots, onions, pepper, vinegar and honey and stock or water.
- Cook it in the oven or slow cooker for 6 hours or until the beef easily falls apart.
- Add the raisins, almonds and figs and transfer the stew to a container to store overnight.
- Then next day, simply reheat and serve with some quinoa or vegetables.
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