Ingredients
- 1 onion
- 1⁄2 leek (white only)
- 3 carrots
- 2 celery stalks
- 5 cloves garlic
- 1 cup broccoli florets
- 1 cup peas
- 1 kg diced beef (chuck or blade steak)
- 3 rosemary sprigs
- 4 bay leaves
- 1 tbsp Worcestershire sauce
- 1 tbsp oyster sauce
- 2 tbsp sweet paprika
- 500 ml beef stock
- 2 tbsp plain flour
- salt and pepper to taste
- 2 tbsp SuperSprout Carrot powder
Method
- 1
Dice all the vegetables into rough blocks.
- 2
In a large pot on high heat start sweating off the hard vegetables like carrot, celery and onion. After 3 minutes lower the heat to medium and add the garlic, leek and beef and sauté for another 3 minutes until the meat is sealed.
- 3
Season to taste adding rosemary sprigs, paprika, Worcestershire and oyster sauces. Stir in flour until all is well coated and add beef stock and reduce heat to low.
- 4
Cover and simmer for a further hour adding more stock if needed until the meat is very tender. Alternatively, transfer the contents of the pot into a lidded casserole dish and braise in an oven set to 150 degrees C for two hours.
- 5
Remove from heat and stir in broccoli and peas. Rest for 5 minutes before stirring in carrot powder and serve with rice or mashed potato.
Option: Garnish with freshly chopped chives.
