Start stewing! A great winter warmer is here.Ingredients (serves 4)
* 2 tablespoons vegetable oil
* 750g gravy beef, trimmed, cut into 3cm cubes
* 1 large brown onion, finely chopped
* 2 garlic cloves, crushed
* 3cm piece fresh ginger, peeled, grated
* 1/4 cup madras curry paste
* 4 cardamom pods, bruised
* 1 cup chicken stock
* 400g can diced tomatoes
* 500g sweet potato, peeled, cut into 3cm cubes
* 50g baby spinach
* Steamed basmati rice, to serve
Method
1. Preheat oven to 180°C/160°C fan-forced. Heat half the oil in a large, heavy-based, flameproof casserole dish over medium-high heat. Cook beef, in batches, for 5 to 6 minutes or until browned. Transfer to a bowl.
2. Heat remaining oil in dish. Add onion, garlic and ginger. Cook, stirring, for 5 minutes or until onion has softened. Add curry paste and cardamom. Cook for 1 minute or until fragrant. Return beef to dish. Add stock, tomatoes and potato. Cover. Bring to the boil.
3. Transfer to oven. Bake for 2 hours or until beef is tender. Remove and discard cardamom. Stir in spinach. Serve with rice.
Notes
You could cook the casserole at 160C/140C for 3 hours. You could use beef chuck, skirt, topside or blade instead of gravy beef.
2. Heat remaining oil in dish. Add onion, garlic and ginger. Cook, stirring, for 5 minutes or until onion has softened. Add curry paste and cardamom. Cook for 1 minute or until fragrant. Return beef to dish. Add stock, tomatoes and potato. Cover. Bring to the boil.
3. Transfer to oven. Bake for 2 hours or until beef is tender. Remove and discard cardamom. Stir in spinach. Serve with rice.
Notes
You could cook the casserole at 160C/140C for 3 hours. You could use beef chuck, skirt, topside or blade instead of gravy beef.
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