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09 November 2013,08:52 by
J.Sujatha

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BEEF POTATO AND ROSEMARY RAGOUT

Serves :
6

Preparation Time :
20 minutes

Cooking Time :
1 1/2 hour

Preparation Method :

  • Cut steak and Sweet potatoes into 3 cm pieces.
  • Heat oil in pan, cook steak in batches, stirring, until well browned.
  • Add bacon, onions and garlic to steak in pan, cook, stirring, until onions are soft and liquid has evaporated.
  • Stir in puree, stock, wine, rosemary and sauce, simmer, covered, about 1 hour or until beef is only just tender.
  • Stir in Sweet potatoes, potatoes and blended flour and water, stir over heat until mixture boils and thickens; simmer, uncovered, further 20 minutes or until vegetables and steak are tender. Discard rosemary.

 

INGREDIENTS

  • 1 kg chuck steak (Beef)
  • 400 grams Sweet potatoes, peeled
  • 1 tablespoon sesame oil
  • 2 bacon rashers, chopped
  • 300 grams onions, chopped
  • 2 cloves garlic, crushed
  • 150 ml tomato puree
  • 250 ml beef stock
  • 100 ml dry red wine
  • 10 cm sprig fresh rosemary
  • 1 tablespoon Worcestershire sauce
  • 500 grams new baby potatoes, quartered
  • 2 tablespoons plain flour
  • 200 ml water

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