Ingredients Jump to Instructions ↓

  1. 2 tablespoons cooking oil

  2. 800g beef chuck steak, cut in

  3. 2cm cubes

  4. 1 large onion, roughly diced

  5. 2 cloves garlic, crushed

  6. 11/2 tablespoons Madras curry powder

  7. 1 tablespoon plain flour

  8. 11/2 cups beef stock

  9. 400g can diced tomatoes

  10. 1/2 cup fruit chutney

  11. 2 medium carrots, roughly diced

  12. 2 sticks celery, thickly sliced

  13. 400g chat potatoes, halved or quartered

  14. 100g frozen baby beans

Instructions Jump to Ingredients ↑

  1. Preheat oven to 160C/140C fan forced. Heat oil in a heavy-based flameproof casserole over moderate heat. Brown beef cubes on all sides.

  2. Add onion, garlic and curry powder; cook, stirring, for 2 minutes, until fragrant. Add flour; cook and stir for 1 minute.

  3. Gradually stir in stock, tomato and chutney. Add carrot, celery and potato. Bring to the boil; cover.

  4. Bake for 11⁄4 hours. Stir in beans; bake, uncovered, 15 minutes more, until beans are tender.


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