Ingredients

The following ingredients have 4 Servings
  • 400 g diced beef ((1 lb))
  • 2 large onions
  • 1 carrot
  • 2 medium sweet potatoes
  • 2 medium potatoes
  • 3 tbsp vegetable oil
  • 1.5 litre beef stock
  • 3 tbsp tomato passata
  • 1 tsp fine sea salt
  • 5 black peppercorns
  • 4 bay leaves
  • 1 tsp dried parsley

Instruction

  • Heat up one tablespoon of oil, add the cubed beef and fry in batches until brown.
  • Remove from the pan, add the remaining oil, and fry the chopped onions.
  • Add the beef back to the pan, pour over the beef stock, bay leaves and peppercorns and cook for at least 1 hour until really tender. Add more stock if necessary.
  • Peel and chop the potatoes, carrot and sweet potatoes and add them to the pan once the beef is cooked, otherwise, if boiled for too long, they will be too mushy.
  • Stir in the tomato passata, dried parsley and season with salt to taste. Cook for a further 15 minutes.
  • Garnish with fresh parsley.