A slow cooked, rich beef stew, perfect for a winter’s evening. Made even more delicious with the addition of Chiquita plantains which soak up the cooking liquor to make an even more delicious meal.
Tip in the green pepper and coriander, and add half of the stock. Bring to the boil, and simmer uncovered for 20 minutes, or until reduced by half.
Remove the lid and simmer for an additional 30 minutes.
TIP: Make your own herb oil by blitzing a handful of left over herbs with 50 ml extra virgin olive oil.