Ground Stop Stew

Ingredients

• 800 g beef stew meat, cubed
• 2 large onions, halved and sliced
• 3 cloves garlic, finely chopped
• 2 red bell peppers, in strips
• 1 red chili pepper, in rings
• 2 cans diced tomatoes (800 g total)
• 1 tbsp tomato paste
• 2 tbsp red wine vinegar
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 400 g black beans (canned, drained)
• 800 g floury potatoes
• 100 ml milk
• 50 g butter
• olive oil
• salt and pepper

Method

1. Heat olive oil in a large stew pot. Brown the meat on all sides. Remove from the pot.
2. Sauté onion, garlic, chili, and bell pepper for 5 minutes in the same pot.
3. Return the meat. Add tomato paste, paprika, and cumin, cook for 2 minutes.
4. Add diced tomatoes and red wine vinegar. Bring to a boil, then simmer with the lid on for 2 hours.
5. Meanwhile, boil the potatoes for 20 minutes. Drain, mash with milk and butter to a firm puree. Season with salt and pepper.
6. Roughly blend the black beans with a splash of olive oil and some salt into a thick, dark cream.
7. Season the stew with salt and pepper. Let reduce uncovered if needed.
8. On each plate, spread a thick stripe of bean puree as a 'runway'.
9. Shape 2 oval quenelles of mashed potatoes per plate, stack diagonally on the runway as 'airplanes'.
10. Spoon the stew around the runway, so the 'airplanes' are grounded.
11. Garnish with extra bell pepper rings as 'wings'.
12. Serve immediately.

Serving notes

• Sprinkle extra chili over the airplanes for more tension.
• Serve with pickled gherkin for a tangy bite.