Ingredients
- 8 eschalots, peeled and chopped
- 2 carrots, peeled and chopped
- 2 celery sticks, chopped
- 12 cloves garlic, sliced
- 1 bunch thyme leaves
- ¼ cup almond oil
- 1kg diced chuck beef
- ¼ cup plain flour
- 2 tsp fennel seeds
- 1 tsp celery seeds
- 1 tsp cumin seeds
- 1 cup dry red wine
- ½ cup dry sherry
- 3 cups beef stock
- 500g small potatoes
- 400g can chickpeas, drained
- sea salt flakes and freshly-ground black pepper
- parsley, sour cream and toasted almonds, to serve
Instructions
1 Fry the eschalots, carrots, celery, garlic and thyme leaves in almond oil in a large camp oven set over a moderate heat for 5 minutes, until softened. Set aside. Toss the beef in flour, then add to the pan and cook until browned.
2 Add the spices, vegetables, wine and sherry, then boil rapidly for 2 minutes. Mix in the stock, cover, then cook for 2 hours. Add the potatoes and chickpeas, then cook for a further 45 minutes. Season generously with salt and pepper, then serve with parsley, sour cream and toasted almonds.