- Serves 4
- Preparation Time 20MINS
- Cook Time 30MINS
1 tbs olive oi
600 g beef rump, thinly sliced
2 brown onions, halved, thinly sliced
1 garlic clove, crushed
1 tbs paprika
3 medium potatoes (400g) cut into 2cm cubes
250 g button mushrooms, halved
1 small red capsicum, halved seeded, thinly sliced
2 medium tomatoes, chopped
1 zucchini, halved lengthways, thinly sliced diagonally
500 ml (2 cups) Campbells Real Stock – Beef
3 tbs corn flour
2 tbs water
STEP 1 Heat the oil in a large non- stick frying pan over medium-high heat. Cook the beef in batches until brown. Set aside.
STEP 2 In the same pan cook the onion, garlic, paprika and potato and cook for 2 minutes. Add the mushroom, capsicum, tomato and zucchini and stir and cook for 2 minutes.
STEP 3 Add the Campbells Real Stock to the vegetable mixture. Stir to combine. Return the beef, stir and continue cooking for 15 minutes, in a small bowl mix corn flour with water, add to the stew and bring to the boil, stir until thickened for 2 minutes.
STEP 4 Top with a dollop of yoghurt. (Optional)