- 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
Dice all the vegetables into rough blocks.
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.
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.
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.
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.