Serves: 6 – 8
Preparation Time: 20 Minutes
Cooking Time: 40 Minutes


  • 1 onion
  • 1⁄2 leek (white only)
  • 3 carrots
  • 2 celery stalks
  • 5 cloves garlic
  • 1 cup broccoli florets
  • 1 cup peas
  • 1 kg diced beef (chuck or blade steak)
  • 3 rosemary sprigs
  • 4 bay leaves
  • 1 tbsp Worcestershire sauce
  • 1 tbsp oyster sauce
  • 2 tbsp sweet paprika
  • 500 ml beef stock
  • 2 tbsp plain flour
  • salt and pepper to taste
  • 2 tbsp SuperSprout Carrot powder


  • 1

    Dice all the vegetables into rough blocks.

  • 2

    In a large pot on high heat start sweating off the hard vegetables like carrot, celery and onion. After 3 minutes lower the heat to medium and add the garlic, leek and beef and sauté for another 3 minutes until the meat is sealed.

  • 3

    Season to taste adding rosemary sprigs, paprika, Worcestershire and oyster sauces. Stir in flour until all is well coated and add beef stock and reduce heat to low.

  • 4

    Cover and simmer for a further hour adding more stock if needed until the meat is very tender. Alternatively, transfer the contents of the pot into a lidded casserole dish and braise in an oven set to 150 degrees C for two hours.

  • 5

    Remove from heat and stir in broccoli and peas. Rest for 5 minutes before stirring in carrot powder and serve with rice or mashed potato.

    Option: Garnish with freshly chopped chives.

Super Sprout products used in this recipe