Ingredients:
- 3 tbsp beef tallow
- 2 brown onions, diced
- 25g sweet paprika
- 800g beef (I used flank), cut into 3cm pieces
- 5 cloves garlic, minced
- 2 red capsicums, diced
- 1 yellow capsicum, diced
- 2 tomatoes, diced
- 1 carrot, diced
- 2 medium potatoes, diced
- 1L beef stock
- 1 bay leaf
- Salt and pepper to taste
- Sour cream to serve
- Bread for the side
Method:
1. In a heavy-based pot you have the lid for, heat the tallow and sweat the onions for 4 minutes.
2. Add the beef and season with salt, brown this off for 6-7 minutes.
3. Add the rest of the veg apart from the potato.
4. Next add the paprika, bay leaf and stock and bring to a simmer.
5. Stir well and cook for 2 hours on low before adding the potato and cooking for a further hour or until the meat and potatoes are fork-tender.
6. Serve with sour cream and crusty bread.
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