Name: Country-style beef and potato stew
Cook time: 130 min
Total time: 130 min
Yield: 6
Ingredients: 1 kilogram beef chuck steak, cut into 2cm pieces; 1/2 cup (75g) plain flour, approximately; 2 tablespoon olive oil; 3 (240g) brown onions, halved; 2 clove garlic, crushed; 2 (130g) rindless bacon slices, coarsely chopped; 2 tablespoon tomato paste; 3 cup (750ml) beef stock; 410 gram can crushed tomatoes; 1/4 cup (60ml) worcestershire sauce; 2 (400g) potatoes, chopped coarsely; 1 (400g) kumara, chopped coarsely; 1 (350g) red capsicum, coarsely chopped; 1 tablespoon coarsely chopped fresh thyme

Ingredients

1 kilogram beef chuck steak, cut into 2cm pieces

1/2 cup (75g) plain flour, approximately

2 tablespoon olive oil

3 (240g) brown onions, halved

2 clove garlic, crushed

2 (130g) rindless bacon slices, coarsely chopped

2 tablespoon tomato paste

3 cup (750ml) beef stock

410 gram can crushed tomatoes

1/4 cup (60ml) worcestershire sauce

2 (400g) potatoes, chopped coarsely

1 (400g) kumara, chopped coarsely

1 (350g) red capsicum, coarsely chopped

1 tablespoon coarsely chopped fresh thyme

Method

1.Coat beef in flour, shake away excess. Heat oil in large saucepan. Cook beef, in batches, until browned. Remove from pan.

2.Cook onion, garlic and bacon in same pan, stirring, until bacon crisps. Add paste and stir 1 minute.

3.Return beef to pan with stock, undrained tomatoes and sauce. Bring to the boil, then simmer, covered, 1 hour, stirring occasionally.

4.Add potato, kumara and capsicum to pan. Simmer, uncovered, stirring occasionally, about 30 minutes or until beef is tender. Serve casserole sprinkled with thyme.

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