Ingredients Jump to Instructions ↓

  1. Ingredients (serves 6)

  2. 2 tablespoons olive oil

  3. 1 1/2kg beef silverside roast

  4. 1 large brown onion, cut into wedges

  5. 2 garlic cloves, crushed

  6. 3 teaspoons smoked paprika

  7. 1/4 cup plain flour

  8. 1 litre beef stock

  9. 400g can diced tomatoes

  10. 400g can chickpeas, drained, rinsed

  11. 1/2 bunch silverbeet, trimmed, chopped

  12. 1/4 cup chopped fresh coriander leaves, to serve

Instructions Jump to Ingredients ↑

  1. Preheat oven to 160°C/140°C fan-forced. Heat half the oil in a large, flameproof, ovenproof dish over medium heat. Cook beef for 3 to 5 minutes each side or until browned. Transfer to a plate.

  2. Heat remaining oil in dish. Add onion. Cook, stirring occasionally, for 4 minutes or until softened. Add garlic and paprika. Cook, stirring, for 30 seconds or until fragrant. Add flour. Cook, stirring, for 1 minute. Gradually add stock, stirring until smooth. Stir in tomato.

  3. Return beef to dish. Cover. Bring to the boil. Transfer dish to oven. Bake for 1 hour 30 minutes. Add chickpeas. Cook, uncovered, for 50 minutes or until beef is just cooked through and tender. Add silverbeet. Cook for 5 minutes or until silverbeet has just wilted. Serve beef mixture with coriander.


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