Ingredients Jump to Instructions ↓

  1. 800g lean beef chuck steak

  2. 1 medium (400g) kumara

  3. 1 rash bacon , fat removed, chopped

  4. 2 medium (300g) onion s, chopped

  5. 2 cloves garlic , crushed

  6. 1/2 cup (125ml) tomato puree

  7. 1 cup (250ml) beef stock

  8. 1/3 cup (80ml) dry red wine

  9. 10cm sprig fresh rosemary

  10. 1 tablespoon Worcestershire sauce

  11. 12 tiny (480g) new potato es, quartered

  12. 2 tablespoons plain flour

  13. 3/4 cup (180ml) water

Instructions Jump to Ingredients ↑

  1. Cut beef and kumara into 3cm cubes. Coat 2.5-litre (10cup) flameproof casserole dish with cooking oil spray; cook beef, in batches, until browned all over. Return beef to dish with bacon, onion and garlic; cook, stirring, until onion is soft. Stir in puree, stock, wine, rosemary and sauce; bring to boil. Bake, covered, in moderate oven about 1½ hours or until beef is just tender. Stir in kumara, potato, and blended flour and water; bake, uncovered, about 30 minutes or until vegetables and beef are tender. Discard rosemary sprig.


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