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Ingredients
- 500 g gravy (stewing) beef cut into large bite sized pieces, chuck steak
- 1/2 tsp sea salt
- 1/4 tsp pepper
- 1/4 cup Besan (chick pea flour) or any gluten-free flour
- 2 Tbsp olive oil
- 1 onion cut into large dice
- 2 Carrots large, cut into large dice
- 4 cloves garlic crushed
- 250 g button mushrooms quartered
- 1 Tbsp tomato paste
- 3 bay leaves
- 2 Tbsp dried oregano
- 1 Tbsp sweet paprika
- 1 cup chicken stock or beef stock
- 1 cup water
- 3-4 cubes frozen spinach
- 1 Tbsp fresh parsley (optional), finely chopped to garnish
Ingredients
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Instructions
- Season the beef with salt and pepper and then dust in the besan.
- Heat the oil in a casserole dish to medium-high and brown the beef in batches, setting aside once done.
- In the same pan, reduce the heat to medium then add the onion, carrots and garlic, and cook for 3-4 minutes until lightly browned.
- Return the beef to the pot with any juices.
- Add the mushroom, tomato paste, bay leaves, oregano, paprika, stock and water and stir well to combine.
- Bring to a gentle boil and then place in the oven.
- Bake for 4-5 hours uncovered, stirring once each hour.
- 15 minutes before serving, add the spinach and return to the oven.
- Stir well immediately before serving to disperse the spinach.
- Serve garnished with parsley if desired.
Recipe Notes
I often make a double batch of this and freeze the leftovers for a night when I don’t feel like cooking. It also makes a fantastic pie filling!