This stew really is comfort food for winter. It has flavour, it has heartiness and it’s just yummy to the max. It’s versatile to match up with other side dishes and salads also. This one does take a bit longer to make so I would TOTALLY recommend making the Epic Roasted Veges at the same time and also the Cauliflower Rice too. They work together so perfectly and it’s a serious hit of GOOD veges and meat!
| Prep Time | 90 Minutes |
| Servings |
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Ingredients
- 1 kg Chuck Steak or Casserole Beef diced
- 8-10 Medium Diced Tomatoes or 2 can diced
- 1 Large Brown Onion Cut Lengthways
- Extra Virgin Olive Oil
- 2 tsp garlic Heaped tsp – Crushed
- 1 tsp Sea Salt Heaped
- 1 tsp Cumin Seeds Heaped
- 1 tsp Paprika Heaped
- 1 tsp Beef Stock Heaped
- 2 tsp Gravy Powder Heaped
- 1-2 Grinds Black Pepper
Ingredients
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Instructions
- Brown beef in glug of olive oil over a high heat in a heavy based saucepan or casserole dish.
- While it browns, grind the salt and cumin seeds together and add the pepper, paprika, stock powder and gravy powder.
- Add garlic and onion to beef and stir through.
- When you can smell the garlic and onion cooking add the spice/flavour mix and stir through to coat the beef as it browns.
- Add the carrots and tomatoes and continue to cook with the lid off until the tomatoes begin to break down and form a bubbly sauce.
- At this point put on the lid and turn down the heat to low and cook for a further 90 mins.
- Stir occasionally and add a little water if it looks too dry and is sticking.
- Remove the lid for the last 10 mins if it’s too still quite liquid to help thicken.
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