Ingredients
1 tbsp olive oil
1 small red onion (approx 60g)
1 clove garlic, crushed
Quarter tsp fresh thyme leaves or a pinch of dried thyme
125g lean stewing steak cut into chunks
2 tsp tomato puree
I large sweet potato, approx 225g, peeled and chopped
2 potatoes approx 275g, peeled and chopped
250 ml chicken stock
Method:
Heat the olive oil in a flameproof casserole and sauté the red onion for about 5 minutes over a low heat until softened. Add the garlic and thyme and cook for one Minute.
Add the stewing steak and sauté for a few minutes until sealed. Add the tomato puree and sauté for one minute, stirring. Add the sweet potato and potato and pour over the chicken stock.
Bring to the boil and then cover and simmer for about 50 minutes until the meat is tender. You may need to add a little extra stock. Leave to cool slightly, and then blend to a puree.
Source: Annabel Karmel
1 tbsp olive oil
1 small red onion (approx 60g)
1 clove garlic, crushed
Quarter tsp fresh thyme leaves or a pinch of dried thyme
125g lean stewing steak cut into chunks
2 tsp tomato puree
I large sweet potato, approx 225g, peeled and chopped
2 potatoes approx 275g, peeled and chopped
250 ml chicken stock
Method:
Heat the olive oil in a flameproof casserole and sauté the red onion for about 5 minutes over a low heat until softened. Add the garlic and thyme and cook for one Minute.
Add the stewing steak and sauté for a few minutes until sealed. Add the tomato puree and sauté for one minute, stirring. Add the sweet potato and potato and pour over the chicken stock.
Bring to the boil and then cover and simmer for about 50 minutes until the meat is tender. You may need to add a little extra stock. Leave to cool slightly, and then blend to a puree.
Source: Annabel Karmel
