- Serves 4
- Preparation Time 20MINS
- Cook Time 30MINS
1 tbs olive oil
600 g beef rump, thinly sliced
2 brown onions, halved, thinly sliced
1 garlic clove, crushed
1 (300g) sweet potato, peeled, cut into 1cm x 1 cm dice
2 tbs tomato paste
250 g button mushrooms, halved
1 tsp dried oregano
500 ml (2 cups) Campbells Real Stock – Beef
3 cups baby spinach
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, sweet potato, tomato paste, mushrooms, and oregano, cook for 2 minutes.
STEP 3 Add the Campbells Real Stock – Beef to the vegetable mixture. Stir to combine. Return the beef to the pan, add spinach, and continue cooking for 15 minutes. Serve with steamed vegetables.