Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 40ml (2 tbs) olive oil

  3. 1kg lean stewing beef, diced

  4. 2 onions, thinly sliced

  5. 2 carrots, peeled, sliced

  6. 2 garlic cloves, crushed

  7. 1 tbs tomato paste

  8. 1 heaped tbs plain flour

  9. 1/2 tsp chilli powder

  10. 1 lemon, zested plus

  11. 1 tbs juice

  12. 375ml (1 1/2 cups) beef stock

  13. 1/2 cup plum jam

  14. Chopped flat-leaf parsley, to garnish

  15. Creamy mashed potato, to serve

Instructions Jump to Ingredients ↑

  1. Preheat oven to 170°C.

  2. 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.

  3. 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).

  4. Season well with salt and pepper and bring to the boil, then place in the preheated oven and cook for 2 hours until the beef is tender.

  5. Garnish with the parsley and serve with some creamy mashed potato.


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