This filling and tasty stew is made, with the exception of the meat and onion, from canned ingredients. It is an ideal dish to make in a pressure cooker and, as the name suggests, in the galley of a yacht!
3 tablespoons vegetable oil
2 lb. stewing steak, cut into
1 large onion, sliced
1,1 teaspoons salt
1 tablespoon paprika
1 tablespoon flour
14 oz. canned peeled tomatoes
28 oz. canned baked beans
14 oz. canned red or green peppers, drained and sliced
2 fl. oz. brandy
In a large flameproof casserole, heat the oil over moderate heat. Add the meat cubes, a few at a time, and fry, turning them frequently, for 5 to 6 minutes or until they are brown. Using a slotted spoon, transfer the meat cubes to a warmed plate. Keep warm while you brown the remaining meat cubes in the same way.
Add the onion to the casserole and fry, stirring occasionally, for 8 to 10 minutes or until it is golden brown. Stir in the salt, paprika and flour and cook, stirring constantly, for 1 minute. Add the tomatoes with the can juice, and stir well. Return the meat to the casserole. When the mixture begins to bubble, cover the casserole, reduce the heat to low and simmer for l-½ hours.
Uncover the casserole and stir in the baked beans and peppers. Increase the heat to moderate. When the stew comes to the boil again, cover the casserole, reduce the heat to low and continue cooking for a further 30 minutes. If the stew is too liquid continue this final cooking with the casserole uncovered.
Stir in the brandy and taste the stew. Add more salt if necessary. Remove the casserole from the heat and serve immediately, from the casserole.