Beef Stew With Chickpeas
|Streaky bacon rashers||3 , chopped|
|Stewing beef||3 Pound, cut into cubes (1.5 Kilogram)|
|Vegetable oil||2 Tablespoon|
|Onions||2 Large, thinly sliced|
|Garlic||2 Clove (10 gm), crushed|
|Water||2 1⁄2 Pint|
|Tomato puree||2 Tablespoon|
|Tomatoes||12 Ounce, peeled and quartered (375 Gram)|
|Dried basil||1 Teaspoon|
|Chervil||1⁄2 Teaspoon, dried|
|Dried chickpeas||6 Ounce (Soaked Overnight, Cooked And Drained)|
Fry the bacon in a frying pan until it is crisp and golden brown and has rendered most of its fat.
Transfer the bacon to a large, ovenproof casserole using a slotted spoon.
Add the meat cubes to the frying pan, in batches, and brown on all sides.
Transfer to the casserole.
Add the oil to the frying pan and when it is hot add the onions and garlic.
Fry until the onions are golden brown.
Sprinkle over the flour and stir the flour into the onion mixture to form a smooth paste.
Cook, stirring, until the mixture becomes a deep golden brown.
Transfer to an ovenproof casserole dish and gradually stir in the water.
Set over medium heat and bring to the boil, stirring.
Stir in the tomato puree, tomatoes, basil, chervil and salt and pepper to taste.
Pour into the casserole and stir well.
Cover the casserole and bake in a warm oven (170°C/325°F or Gas Mark 3) for 2 hours.
Add the chick-peas, stir well and continue cooking for 30 minutes or until the meat is tender.
Serve hot, from the casserole.