2 tbsp vegetable oil
500 g lean beef, cut into 2.5 cm cubes
2 medium onions, peeled and coarsely chopped
2 cloves garlic, crushed
55 g plain flour
750 ml water
1 beef stock cube, crumbled
2 tbsp tomato paste
1 tbsp Worcestershire sauce
1 tbsp soy sauce
1 bay leaf
1 tsp dried mixed herbs
¼ tsp black pepper
4 medium potatoes, peeled and cut into chunks
2 medium carrots, sliced
1 medium turnip, peeled and cut into chunks
1 leek, washed and sliced
150 g green beans, trimmed and chopped
150 g mushrooms, wiped and sliced
1
Heat the oil in a large saucepan and stir-fry the beef until browned on all sides. Remove and set aside.
2
In the same saucepan, sauté the onions and garlic until soft. Stir in the flour and cook for 1 minute. Gradually stir in the water, beef stock cube, tomato paste, Worcestershire sauce, soy sauce, bay leaf, herbs and black pepper to taste and bring to the boil.
3
Add the meat back to the saucepan with the potatoes, carrots, turnip, leek, green beans, and mushrooms. Cover and simmer for 1 1/4 hours or until the meat is tender.
4
Remove the bay leaf before serving.
Ingredients
2 tbsp vegetable oil
500 g lean beef, cut into 2.5 cm cubes
2 medium onions, peeled and coarsely chopped
2 cloves garlic, crushed
55 g plain flour
750 ml water
1 beef stock cube, crumbled
2 tbsp tomato paste
1 tbsp Worcestershire sauce
1 tbsp soy sauce
1 bay leaf
1 tsp dried mixed herbs
¼ tsp black pepper
4 medium potatoes, peeled and cut into chunks
2 medium carrots, sliced
1 medium turnip, peeled and cut into chunks
1 leek, washed and sliced
150 g green beans, trimmed and chopped
150 g mushrooms, wiped and sliced