BY SALLY CINELLO 2021
2 Tablespoons oil
500gm Diced beef
1 Medium Brown Onion, diced thickly
3 Tablespoons plain flour
1 Can chopped tomatoes
200ml Beef stock
200ml Smooth Talker Porter
2 Large carrots, sliced into 1/2 cm discs
3 Large Potatoes, peeled & cut into 2cm cubes
3 Bay leaves
Salt & Pepper
- Heat some of the oil in a large saucepan & brown the beef in batches, this will ensure the meat is braised/browned nicely as opposed to steamed. Place the beef aside on a plate.
- In the saucepan you’ve just browned the meat in, add a little more oil if needed & fry the onion until golden.
- Add the beef back in with the onions & add the flour, stirring until the flour has soaked up the oil & coated the meat. Cook for a few minutes.
- Add the stock, canned tomatoes & Sydney Porter, slowly stirring as you do to make a nice gravy without lumps.
- Add the carrots, potatoes, bay leaves and stir to ensure the liquid covers meat & vegetables.
- Season with salt/pepper to your individual taste.
- Boil for 10 minutes & then transfer to a slow cooker & cook on low for 6 hours plus to tenderise the meat. If you’d prefer to do it on the stove then you need to add more stock (about 100ml) & simmer for an hour or so, until the meat is tender & veggies cooked.
Serve with fresh bread, dumplings, savoury scones or tastes just as good with rice or any leftovers go well in a pie.