Crimson meat and potato casserole

• 1 kilogram red meat chuck steak, decrease into 2cm items
• 1/2 cup undeniable flour
• 2 tablespoon olive oil
• 3 brown onions, halved
• 2 clove garlic, overwhelmed
• 2 rindless bacon slices, chopped coarsely
• 2 tablespoon tomato paste
• 3 cup red meat stock
• 400 gram can overwhelmed tomatoes
• 1/4 cup worcestershire sauce
• 2 potatoes, chopped coarsely
• 1 kumara, chopped coarsely
• 1 red capsicum, chopped coarsely
• 1 tablespoon unique thyme leaves
• mashed potato, to attend (no longer important)
• crusty bread, to attend (no longer important)

Crimson meat and potato casserole

• 1

  Coat red meat in flour, shaking off excess. Warmth oil in a monumental saucepan; cook dinner red meat, in batches, until browned. Get some distance from pan.

• 2

  Cook onion, garlic and bacon in similar pan, stirring, until bacon is crisp. Add paste; cook dinner, stirring, 1 minute.

• 3

  Return red meat to pan with stock, tomatoes and sauce; elevate to the boil. Decrease warmth; simmer, lined, 1 hour, stirring every so often.

• 4

  Add potato, kumara and capsicum to pan; simmer, uncovered, stirring every so often, about half-hour or until red meat is subtle.

• 5

  Relieve casserole sprinkled with thyme. Relieve with creamy mashed potato or unique crusty bread, if loved.