1kg beef stewing meat e.g. chuck, round or topside steak cut into 2 – 3 cm pieces (or osso bucco could also be used)
3 Tbsp arrowroot flour
3 tsp ground cumin or cumin seeds
1 tsp cinnamon powder
1 tsp good quality sea salt e.g. celtic sea salt
ground black pepper to taste
1 small sweet potato, peeled, cut into 2cm sized pieces
2 medium sized potatoes roughly cut into 2cm sized pieces (skin left on)
1 large tomato roughly chopped
1 medium brown onion lightly sautéed
1/3 cup pitted prunes chopped or sultanas (optional)
6 cloves crushed garlic
1/2 cup beef stock
1/4 cup red wine
1 1/2 cup or 350g tomato passata
Chopped toasted almonds to garnish (optional)
Chopped fresh Italian parsley to garnish
Directions:
Pre heat oven to 170 degrees celsius or 340 degrees Fahrenheit.
Mix together well the flour, cumin, cinnamon, salt, pepper in the pot to be used for baking.
Add into the pot and flour mix the chopped beef, sweet & white potatoes and toss through and evenly cover.
Add in all the remaining ingredients and mix well.
There should be enough liquid to just cover the ingredients and so the meat doesn’t dry out. If not, add a little more water or beef stock.
Place the lid on and place into the oven for two to three hours, depending on the cut of meat, or until the vegetables are well cooked. Check after 30 – 60 minutes to stir and see if additional water is needed.
Serve over quinoa, basmati rice or a cauliflower rice with steamed greens on the side.
Garnish with italian parsley and chopped almonds if using.
Notes:
This meal can easily be made in a slow cooker.
Add in 1/3 cup of prunes or sultanas for extra sweetness & for the kids enjoyment.
