Feeds
4
Prep
30 mins
Cook
2 hours
Ingredients
- 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.
