Recipe of the day: Tender stew with honey and sriracha

But you can also put stew on a sandwich, Donna Hay proves in her book One Pan Perfect (Spectrum). Place a large pan over medium-high heat.

Season the meat with salt and pepper and sear in the skillet until browned, 2 to 3 minutes per side. Remove it from the pan and set it aside. Lower the heat a little. Add the oil, onion and oregano to the pan and sauté until the onion is soft. Then add the sriracha, honey, passata and stock and bring to the boil.

Place the meat in it, cover the pan and simmer over medium-low heat for 3 hours until it falls apart; turn the meat halfway through. Tear the meat into strips with forks and stir into the sauce. Make the sweet and sour carrot by mixing the carrots, vinegar and honey in a bowl. Spread bread rolls with mayo and place carrot and meat on top. Cucumber or coriander also works. Delicious with fries!

Needed for 4 people:

– 750 g beef stew

(cropped)

– sea salt and coarsely ground

black pepper

– 1 tbsp extra virgin olive oil

– 2 onions (in rings)

– 4 sprigs of oregano

– 2 tbsp sriracha

– 250 ml passata

– 250 ml beef stock

– 4 hamburger buns

– 4 carrots (with peeler

cut into ribbons)

– 2 tbsp apple cider vinegar

– 2 tsp honey