This is a delicious recipe for anyone who likes their red meat.
It’s my variation on a Greek Stifado (one of my favourite dishes ever when eaten on an idyllic Greek island of course).
It can be virtually carb free if you eat it on it’s own as a chunky soup or stew and is versatile enough to go with any carb base you can imagine if you wish. If eating as a soup and you don’t want to over indulge in chunky bread, try dipping in a hot soft pitta.
This recipe makes more than enough for 6 people and refrigerates and freezes beautifully so can be prepared well in advance to help with after work meal planning.
Mint and beef are not often put together but it works really well in this dish and with the lemon and chilli creates a real refreshing zing. Deseed the chilies before cooking if you don’t like spicy food or use other types of chilies.
You can swap the chick peas out for some petits pois if you’re not keen on them.
You can also add a splosh of red wine if you want and this cooks beautifully in the slow cooker too, simply throw everything in together and cook as you would any other stew.