Smith Beef Bourgignone

This recipe was adapted from the first ever cookbook that my mum had.

Feeds 4

Ingredients:

• 1.5 lbs of stewing steak
• 1 onion
• 1 red pepper
• 1 beef stock cube (oxo)
• 1/2 pint burgundy wine
• 4 tbsp of tomato puree
• 1 bouquet garni (like a teabag of herbs, eg Swartz)
• Mushrooms [optional]
• Rice or Pasta side

Directions:

1. Fry onions and pepper until soft
2. Brown meat
3. Add all ingredients to pot

In Pressure Cooker (how mum does it):

4. Bring up to pressure

5. Reduce heat and cook for 40 minutes

In Oven:

4. Put in casserole dish

5. Cook in oven at 180 C (350 F) for about 2.5 hours or until tender

6. Remove bouquet garni and serve on rice or pasta

Smith Minestrone Soup

Ingredients:

• 2 stock cubes (combinations of chicken, beef &vegetable, eg 2 knorr chicken)
• 4 carrots (sliced)
• 1 large or 2 medium onions
• 2 celery sticks
• 1 leek [optional]
• 3 medium potatoes
• 500g carton or jar of tomato passata
• 1 tsp minced garlic
• 1 can of cannellini beans
• 1 - 2 oz pasta (wagon wheel)
• 2-3 litres of water

Directions:

1. Dissolve stock cubes in hot water and add to pot
2. Chop vegetables and add to pot
3. Add remaining ingredients
4. Bring pot to boil
5. Simmer for 1 -2 hours, until vegetables are tender
6. Serve with sprinkling of parmesan cheese [optional]

Rebecca's 4-Step Chilli

Ingredients:

• 500g mince
• 1 large onion
• 2 green chilis
• 1 orange pepper
• 1 can diced tomatos
• 1 can kidney beans - drained
• 1 can tesco taco beans mixed
• about 1 tbls chili powder
• some salt
• some pepper
• 3 shakes of worchester sauce approx
• a few shakes of tabasco (Franks)
• 500g cartoon of passata (tesco with garlic)
• a couple shakes of dried garlic powder
• a couple shakes of cayenne pepper
• 1 tbls sugar
• 2 cubes of beef oxo in 1 pint of water

Directions:

1. Fry beef, onions and chillis until beef is brown.
2. Add peppers
3. Add everything else. I add the passata gradually over the cooking time to make sure it doesn't boil off.
4. Simmer over low heat for 2 hours, stirring occasionally. The longer you simmer, the better it tastes. (Or throw it all in the crockpot and let it cook all day!)