Ingredients

200 g can beef corned
2 cooked bacon rinds, (OPT)
1 small onion, chopped
1 Star Anise
1 cinnamon stick
6 black peppercorns
5 cloves
1 Tsp garlic, minced
400 ml vegetables stock
3 stalks kale, tear leaves to bite size
3 stalks celery, cut into bite size
2 medium carrot, cut into bite size
1 tiny red cabbage, shredded (given by sister homegrown)
1/2 red capsicum, cut into bite size
1/2 green capsicum, cut into bite size

Garnish

Chili flakes, (OPT)
salt
oil
black pepper(OPT)

Method

Place beef corned in small saucepan, on medium heat. Turn all around to brown slightly. Remove from heat and set aside.

In cast iron pan, on low heat cook onion, star anise, cinnamon, black peppercorns, cloves, and garlic until there is aroma flavour.

Now add in beef, breaking up with wooden spoon for 4 minutes. Add stock, and penne. Cook for 20 minutes.

Then cabbage, carrots, celery, and kale. Cook for about 25 minutes until vegetables are cooked.

Next add in both capsicums and bacon, stir to mix well, taste for seasoning. Let it simmer further 5-8 minutes for capsicums to slightly soften. Spoon stew into bowls and serve with a glass of white wine.