Pre cook meat

1. Marinade your beef with a splash of soy sauce, approx. 1 tsp of smoked paprika, garam masala, cayenne pepper, smoked paprika and 2 tsp of Portuguese spice mix (I don't actually measure this I just coat the meat in a mix of these spices with artistic flair!) and give it a good mix.
2. Leave to marinade for as long as you can but I often coat the meat and cook straight away.
3. Pop approx. 1 tbsp of olive oil in a hot pan and add the marinated meat.
4. Allow the beef to brown and the spices to start to caramelise slightly and then pop your lid on.
5. When enough condensation/water has started to bubble in the pan take the lid off and let the water cook off.
6. Once cooked down turn down your stove heat to approximately half max heat and add in ~1/2 a cup of water, stir the meat and put the lid on, allow the meat to slowly cook in this. It'll slowly bubble and then liquid will evaporate.
7. When the liquid has evaporated add again some water to the pan and replace the lid.
8. Repeat this cycle until you can use a spatula to split a piece of beef easily - this is when you know it's tender!

Rice

1. Cook up basmati or brown rice as per packet instructions.  I use a rice cooker so I put the rice on before cooking the rest of the stew.

Stew

1. Add into a relatively deep non stick pot a splash of olive oil and allow to get hot.
2. Add in your chopped up onions, garlic, carrots, and a splash of soy sauce - let caramelise.
3. Add in the tins of diced tomato, give it a good stir and bring it to bubbling point.
4. Add in half a jar of the flavoured tomato pasta sauce and sprinkle in some mixed herbs stir again and bring to bubbling point 
5. Add in remaining veggies chopped, sliced or diced depending on how chunky you like your veggies.
6. Melt your stock cube in 3/4 of a cup of boiled water and add to the stew mix.
7. Crack in some black pepper, give it a good stir and allow it to come back up to bubbling point.
8. Add in the tin of lentils and previously cooked beef. In the pan you cooked your beef in there is likely to be left over caramelised spices. Put some hot water in the pan and get that goodness to melt and pop that in the stew too.  You can also add in some red wine at this stage too if you have it to give the dish more depth.
9. Give everything a good mix and sprinkle in some extra chilli flakes for good measure, allow this to come to the light boil bubble.

Plating

1. Pop your rice down in a shallow bowl
2. Add your stew mix on top 
3. If you love your heat - add some extra chilli flakes or fresh chilli on the side to eat with this as well.
4. Enjoy!

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Notes:

If you want your stew to be a bit thicker be sure not to leave the lid on the whole time once your veggies have been incorporated. Add water to thin, or cook without the lid to thicken

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