Ingredients
2 tbsp olive oil
1kg lean stewing beef
diced (I use gravy beef)
2 onions
diced
2 cloves garlic
crushed
2 carrots
peeled, thickly sliced
2 tbsp tomato paste
1 tbsp plain flour
0.5 tsp chilli powder or flakes
optional
½ cup plum jam
1 lemon
zest and juice of
1½ cups beef stock
(375mL)
flat-leaf parsley
chopped, to garnish
Allergy Advice
Contains Gluten
Equipment
- 1 large frypan
- 1 large ovenproof casserole dish
Instructions
- Preheat oven to 160C.
- Heat one tablespoon of olive oil in a large frypan over medium heat. Add half the beef and cook until browned all over. Transfer to a plate. Repeat with remaining oil and beef and transfer to the plate.
- Add the onion to the frypan and cook for 2 minutes until soft. Add the garlic, carrot, tomato paste, flour and chilli (if using). Stir well and cook for another minute.
- Add the plum jam, lemon rind and juice and beef stock.
- Bring to the boil, then carefully pour into a large ovenproof casserole dish and cook for 2 hours until the beef is tender.
- Serve garnished with the parsley and some creamy mashed potato, rice or couscous.
Notes
Tip
Make this hearty casserole on a lazy Sunday afternoon and enjoy during the week. It's even better a day or so later.
Tip
The hint of heat from the chilli and sweet from the plum jam give this casserole a beautiful flavour.
Tip
To save time, buy pre-diced beef to avoid trimming it yourself.
