Gordon has trialled a recipe usually made for soldiers on the Front. Here is his verdict:
'I wasn’t holding up much hope for this one as the website where I found the recipe also mentioned that this was not well liked by the soldiers on the ground. I used corned beef in my version which dissolved when heated so I ended up with, essentially, a version of corned beef hash. I like corned beef so I did quite enjoy this but I wouldn’t relish the thought of having it every day. If you are using cubed beef then I suspect the end product will look very different to mine, more like a proper stew.'
- 340 g beef or corned beef
- 140 g potatoes
- 30 g onions
- 30 g carrots
- 30 g cooked beans
- 60 ml beef stock or water
- 1 tbsp flour
- 1 tbsp fat (lard of beef fat)
- salt to taste
If using fresh beef, cut into 1/2" to 1" pieces.
Thinly slice potatoes, onions and carrots.
Steam or boil the beef, potatoes, carrots and onions until tender.
Heat the fat in a pan.
Add cooked potatoes, carrots, onions, beans and beef over a medium heat.
Make a batter of the beef stock or water with flour.
Add batter to the stew.
Cook until thickened.
Salt to taste.