| Servings | serves |
Ingredients
- 1 kg Beef Round Steak
- 2 tablespoon Olive Oil
- Salt and Pepper to taste
- 1 Onion chopped
- 4 rashers Bacon chopped
- 3 cups Beef Stock
- 1 tablespoon Worcestershire Sauce
- 1/4 cup Barbecue Sauce
- 1 tablespoon Brown Sugar
- 2 teaspoon Mixed Herbs
- 500 grams Chat Potatoes halved
- 1 tablespoon Cornflour
- 1 tablespoon Water
- 1/2 cup Parsley chopped fresh
- Parsley Extra chopped fresh to garnish
- Corn Cobs to serve
Ingredients
| |
Instructions
- Trim sinew and excess fat from beef. Cut beef into 4cm pieces. Place in a large bowl with half the oil. Season. Toss to combine.
- Heat a large heavy-based stockpot over medium to high heat. Add beef in four batches. Cook, turning occasionally, until browned all over. Remove.
- Reduce heat. Add remaining oil to pot with onion and bacon. Cook, stirring, until onion is soft. Add stock, sauces, sugar and mixed herbs. Bring to boil.
- Add beef to pot with potatoes. Simmer, covered, stirring occasionally, for 1 hour, or until tender. Add blended cornflour and water. Cook, stirring, until boiling and thickened. Stir in parsley.
- Garnish stew with extra parsley. Serve with corn cobs.
Share this Recipe