- Serves 6
- Preparation Time 10MINS
- Cook Time 01HR 30MINS
2 tbsp olive oil
1kg beef chuck steak
2 onions, coarsely chopped
1/2 cup tomato paste
650gm potatoes, peeled and quartered
1L (4 cups) Campbell’s Real Stock Beef
Steamed rice and finely chopped parsley to serve
STEP 1 Pre heat oven to 160°C. Heat oil in a large heavy-based saucepan. Add beef and cook, over medium heat for 3-4 mins until starting to brown. Add onion and cook, stirring for 1-2 minutes.
STEP 2 Add tomato paste and potatoes and stir to combine. Add Campbell’s Real Stock. Bring to the boil. Cover and place it in the oven. Cook covered for 1 1/2 hours, remove the lid and cook for a further
15 mins to reduce liquid.
STEP 3 Serve with steamed rice and finely chopped parsley to garnish.