Thanks to Lorraine Haxton for this beef stew recipe. We were surprised how rich the gravy turned out and how tasty the beef was. Thanks Lorraine.
2 tbsp oil
1 kg beef, diced
1 onion, diced
2 carrots, diced
1 celery stick, chopped
3 potatoes, cubed
2 tbsp plain flour
3 cups beef stock
1/3 cup tomato sauce
1/4 cup soy sauce
1 tbsp brown sugar
1 tsp cornflour, dissolved
- Add flour, salt, pepper and meat into plastic bag, shake and coat meat well.
- In large inner pot, heat oil, add meat and cook in batches until browned, set aside.
- Add onion to pot and cook until translucent.
- Add remaining vegetables to pot and cook for 3 minutes.
- Return meat, layering over vegetables and add remaining ingredients.
- Bring pot to boil and simmer for 30 minutes, lid on.
- Transfer pot to Ecopot, with lid on.
- Cooking time 4 hours.
HINT … You may need a little cornflour to thicken at the end. If so, add cornflour at least 30 minutes prior to serving, otherwise cornflour taste may remain.
