30 mins


2 hours


  • 750g stewing beef*, cut into 3 cm cubes
  • 4 tablespoons oil (olive or vegetable)
  • 2 medium to large onions, cut in half
    and sliced
  • 1 clove garlic, crushed (optional)
  • 2 medium carrots, peeled and cut into
    bite-size pieces
  • 400g can diced or whole tomatoes
  • 2 cups stock (chicken, beef or vegetable)
    – you can use a couple of stock cubes
    mixed with hot water
  • 1 heaped tablespoon plain flour
  • Salt and ground pepper

Extras to make it tastier

  • 1 sprig thyme or marjoram
  • 2 bay leaves
  • 6-8 olives, pips removed

To serve

  • Macaroni, rice or boiled potatoes, sprinkled with parsley

Let’s get cooking

Step 1

Turn on the oven and set to 180°C.

Step 1

Heat 2 tablespoons of oil in a large frying pan. When oil is hot, add the sliced onions, stir them around as they cook and begin to turn light brown. Add the garlic and cook a little longer – make sure garlic doesn’t burn. Spoon the onion and garlic into a casserole dish that has a lid.

Step 3

Add the rest of the oil into the frying pan, heat it up, then fry the meat until it all turns a nice light brown on all sides.

Step 4

Add the meat into the casserole dish.

Step 5

Add the flour to stock and stir with a fork to make surethere are no lumps.

Step 6

Pour the thickened stock and all the other ingredients into the casserole and carefully stir them all together with a large spoon. Make sure that the meat and vegetables are covered with liquid.

Step 7

Put the lid on the casserole and put it into the middle of the oven. Cook for about 30 minutes.

Step 8

After half an hour, turn the temperature down to 160°C, and cook for a further 11/2 hours.

Serve with plain cooked macaroni or rice or boiled potatoes sprinkled with parsley.