Ingredients:
1 onion, chopped in half moons
2 carrots, peeled and sliced
500g of potatoes, peeled and cut into sticks
675g of beef, cubed
¼ teaspoon cumin
½ teaspoon dried oregano
½ teaspoon paprika
1 teaspoon cornflour
225g tin tomato purée
250ml boiling water
300ml red or white wine
oil, for frying
salt, to taste
Method:
Place a heavy-based pan over high heat. Once hot add 2 tbsp oil and use to fry the onion, whilst stirring, for 5 minutes.
At the end of this time, push the onion to one side than add the cubed meat and fry for about 3 minutes per side or until nicely seared all over.
Add the potatoes and carrots, stirring to combine then add in the salt, cumin, oregano, and paprika.
Dissolve the cornflour in 1 tablespoon of cold water. Now add the tomato puree, cornflour blend and hot water to the pot. Stir well to mix thoroughly then bring to a boil.
Reduce the heat to medium-low and cook, covered, for 30 minutes, stirring occasionally.
Adjust the seasonings to taste and serve hot.
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