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- 1 kg cubed meat sauce
- 1 cup plain flour to coat
- 1 pinch of pepper
- 2 sliced onions
- 2 large carrots, sliced
- 4 large potatoes in quarters
- 4 cups of water
- 4 teaspoons Massel * Beef bouillon powder, heaped
- 1/2 cup tomato sauce
- 1/4 cup Worcestershire sauce
- 1 spoon of sugar
- 4 bay leaves
* Massel is recommended by the best recipes in Australia
Preheat the oven to 160C.
Mix the meat with the flour and season with ground pepper.
Put in a saucepan.
Add onions, carrots, and potatoes.
Combine water, meat broth, sauces, and sugar.
Pour over meat and vegetables.
Add bay leaves.
Mix until combined.
Bake for 2 hours, then remove.
Stir, then bake for an additional 1 hour.
Use the steak of your choice.
For a thicker stew, coat the meat with a generous amount of flour. I usually add half a cup of flour to the meat before adding the rest of the ingredients.
You can also add any extra vegetables of your choice.
If you like the sound of this recipe, you may also like this Irish Lamb Chop Stew.