- Servings : 4
- Prep Time : 15m
- Cook Time : 3:00 h
- Ready In : 3:20 h
This simple casserole can be made early in the day and reheated very successfully.
- 1 kilo(s) Topside or Flank
- 2 Onions
- 2 Large Carrots
- 3 tablespoon(s) Olive Oil
- 500 mL Boiling Water
- 3 tablespoon(s) Beef Stock Powder
- 410 grams Tin Itaian Chopped Tomatoes
- 1 tablespoon(s) Sugar
- 1 tablespoon(s) Thyme
- 1 tablespoon(s) Oregano
- 2 Bay Leaves
- 2 Medium Potatoes
- 1 cup(s) Fresh Carrots
- 2 tablespoon(s) Cornflour
Cut meat into large chunks (approximately 3 cm).
Slice the onions thinly. Coarsely slice the carrots. Then fry the carrots and onions in a heavy bottomed pot in olive oil until softened. Set aside. In same pot on high heat, season meat with salt and pepper and fry in small batches until nicely browned, adding more oil if necessary to prevent burning. Set aside once browned.
Add wine to pot and reduce for 1 minute. Dissolve the beef stock powder in the boiling water and add to the pot with the tomatoes, sugar, thyme, oregano and bay leaves. Place meat, onions and carrots back in pot and simmer, covered for at least 3 hours or until meat is very soft.
Mix the cornflour in a little cold water and then add to rapidly boiling sauce to thicken it if necessary. Season.
Peel and cut the potatoes into large cubes. Add them for the last 45 minutes of cooking. Add the carrots 30 minutes after the potatoes.