Ingredients

The following ingredients have 4 Servings
  • 40ml (2 tablespoons) olive oil
  • 1kg lean stewing beef, diced
  • 2 onions, thinly sliced
  • 2 carrots, peeled, sliced
  • 2 garlic cloves, crushed
  • 1 tablespoon tomato paste
  • 1 heaped tablespoons plain flour
  • 1/2 teaspoon chilli powder
  • 1 lemon, zested plus 1 tablespoon juice
  • 375ml (1 1/2 cups) beef stock
  • 1/2 cup plum jam
  • Chopped flat-leaf parsley, to garnish
  • Creamy mashed potato, to serve

Instruction

  • Preheat oven to 170°C.
  • Heat the olive oil in a large ovenproof casserole dish over medium heat. Add the beef, in batches, and cook until browned all over. Transfer to a plate and set aside to rest.
  • Add the onion to the pan and cook, stirring, for 1-2 minutes until softened. Add the carrot, garlic, tomato paste, flour and chilli powder. Stir to combine and cook for a further minute. Add the lemon rind and lemon juice, beef stock and plum jam (the liquid needs to just cover the meat so add a little water if necessary).
  • Season well with salt and pepper and bring to the boil, then place in the preheated oven and cook covered for 2 hours until the beef is tender.
  • Garnish with the parsley and serve with some creamy mashed potato.