On August 12, 2026
By Rebecca Field
Adapted from “Herbs” by Sophie Grigson
serves 4
90ml oil
2 tbs caster sugar
750g diced beef
1 large onion
3 generous sprigs of thyme
2 garlic cloves, crushed
1 tsp allspice berries, bruised (or ground allspice)
2 or 3 carrots
200 – 300ml coconut milk (from a tin)
salt and pepper
Put the oil and sugar in a heavy flameproof casserole. Heat over a moderate heat, stirring occasionally until the sugar is golden brown and molten. Be patient – it will take a while. Dry the beef before adding it to the pan. Add to the pan and stir with a wooden spoon until the meat is a rich brown colour. Now add the onion and stir. Reduce the heat right down, season generously with salt and put the lid on the pan. Leave to sweat for 15 mins, by which time the meat will have given off a suprising amount of liquid.
Uncover and add the remaining ingredients. Simmer and leave to cook for around 1 hour or until the beef is very tender.
Check the beef while it is cooking and make sure it doesn’t get too dry (this has never happened to me).
