Ingredients :
- 3 tablespoons olive oil
- 1 tablespoon butter (I omitted)
- 2 pounds beef stew meat (chuck roast cut into chunks)(this is approximately 907 grams and I used about 1 kg)
- Salt and pepper
- 1 whole medium onion, diced (I used 2 big onions, sliced)
- 3 cloves garlic, minced (I used 6 cloves)
- 4 ounces, weight tomato paste (I used 2 tablespoons)
- 4 cups low sodium beef stock or broth, more if needed for thinning (I used 750ml water)
- Several dashes of Worcestershire sauce (I used 2 tablespoons)
- 1/2 teaspoon sugar (I omitted)
- 4 whole carrots, peeled and diced (I used 1 big and 1 medium sized carrots)
- 2 whole turnips, peeled and diced (I used 6 chat potatoes)
- 2 tablespoons minced fresh parsley
- half a green, red and yellow capsicum, sliced
- 1 sprig rosemary
- 1 tablespoon granulated chicken stock
- 3 teaspoons of cornflour mixed with some water, to thicken the stew
Method : Kat Sini
