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

Nation-fashion purple meat and potato casserole

• 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.

• 2

  Inch onion, garlic and bacon in identical heated pan till bacon crisps. Add paste and proceed stirring for 1 minute.

• 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.

• 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.