Beef
Nation-fashion purple meat and potato casserole
- 2 hrs 20 mins cooking
- Serves 6
Substances
Nation-fashion purple meat and potato casserole
- 1 kilogram purple meat chuck steak, carve into 2cm cubes
- 1/2 cup (75g) shocking flour
- 2 tablespoon olive oil
- 3 (240g) brown onion, halved
- 2 clove garlic, overwhelmed
- 2 (130g) rindless bacon slices, coarsely chopped
- 2 tablespoon tomato paste
- 3 cup (750ml) purple meat stock
- 410 gram canned overwhelmed tomatoes
- 1/4 cup (60ml) worcestershire sauce
- 2 (400g) potatoes, coarsely chopped
- 1 (400g) kumara, coarsely chopped
- 1 (350g) purple capsicum, coarsely chopped
- 1 tablespoon coarsely chopped new thyme
Diagram
Nation-fashion purple meat and potato casserole
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1
Coat purple meat in flour, shake away extra. Warmth oil in a huge saucepan. In batches, cook dinner purple meat till browned. Resolve far off from pan.
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2
Inch onion, garlic and bacon in identical heated pan till bacon crisps. Add paste and proceed stirring for 1 minute.
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3
Return purple meat to pan with stock, tomatoes and sauce; lift to the boil. Lower heat and simmer, with lid on for 1 hour, stirring each and each so frequently.
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4
Add potato, kumara and capsicum to pan. Simmer with lid off, stirring each and each so frequently, for Half-hour or till purple meat is tender. Season to taste. Support sprinkled with thyme.