Manda Chilli Beef Stew


2lb Stewing Beef
Salt to your test
2 Tablespoons White Vinegar
1 Teaspoon Curry Powder
1 Teaspoon Ginger
1 Garlic Clove crushed
1 Teaspoon Turmeric
1 Onion White and Red
4 Carrots
1 Large Red Pepper Sliced Thinly
1 Large Yellow Pepper Sliced Thinly
1 Large Green Pepper Sliced Thinly
3 Cups of water
1 can of tomatoes chopped 400g
1 Tablespoon Manda Extra Hot Chilli Sauce
3 Potatoes peeled and cut into medium size pieces
2 Bay leaves
2 Tablespoons tomatoes puree
1 Tablespoon plain flour
4 Tablespoons Sunflower cooking oil

Serves 4 people


Stage 1
Marinate beef with vinegar, curry powder, ginger, garlic, turmeric, Manda Extra Hot Chilli Sauce and flour. Then leave in the fridge for 30 Minutes.

Stage 2
Remove the beef from the fridge and place in a pot add the sunflower oil, tomato puree, canned tomato and water slow cook for 30 minutes then add potatoes, carrots and all the peppers cook for another 30 minutes.

Stage 3
Serve with brown bread.