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This is a stew with a minor identity crisis.

It was the offspring of a shopping expedition of Keith’s which resulted in an eclectic collection of ingredients and a complete lack of desire on my part to waste an afternoon in the kitchen when there was some glorious sunshine to enjoy.

I served it up with some buttery mash and there was nearly all out war over seconds. 

Image courtesy of Piyachok Thawornmat /


15g fresh ginger
6 cloves garlic
1 bunch Thai basil leaves
1 red chilli
2 kaffir lime leaves
2tbsp fish sauce
2tbsp agave syrup
2tbsp sherry
Juice of 1 lime
1tbsp flour
2 tomatoes quartered
3 carrots
400g stewing beef, cubed.


1.      Take the garlic, ginger, basil, chili, and add to a blender with the Nam Pla, agave, sherry, lime juice and make a paste.
2.      Add to a stew pot and cook off on a hob for a few minutes on a low heat.
3.      Add the beef and sauté for a few minutes until browned.
4.      Add the flour and mix until everything is coated.
5.      Add the lime leaves, tomato, carrots and enough water to just cover.
6.      Put on lid and put in 150oc oven for at least 2 hours.

NB I think this would be awesome with a really meaty fish as well, or maybe some octopus.

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