Outback Stew

Serves: approx. 4 people

Ingredients:

• 1/4 cup plain flour

• 2 tbs sweet paprika

• 4 carrots, chopped

• 1 onion, sliced

• parsley, chopped

• 200g button mushrooms, havled

• 1L beef stock

• 700g red baby potatoes, halved

• 1/3 cup extra virgin olive oil

• 2 tbs balsamic vinegar

• 2 tbs tomato paste

• 5 tsp garlic (or 5 cloves of garlic, chopped)

• 1kg beef rump steak, cut into cubes (approx 3cm)

• salt (to season)

• pepper (to season)

Method:

• Place flour in a large bowl and season

• Add beef, toss to coat

• heat oil in pan

• Add beef to pan removing excess flour, cook until brown (cook in batches)

• remove beef from pan

• Add oil, garlic and onion to the pan, cook until softened

• Add tomato paste and paprika and stir for 2 minutes

• Add balsalmic vinegar and stir in

• Add stock and potatoes, and stir in

• Return beef to pan and mix all ingredients

• Cover and cook for 1 1/2 hours

• Add carrots and mushrooms and cook uncovered for 1 hour

• Once cooked, serve in bowl, garnish with parsley and enjoy!

Tips & Hints:

• Replace potatoes and carrots with tin potatoes and tin carrots (add to dish in last hour of cooking)

• Use reuseable bag to toss flour and beef