This easy recipe is comfort food at its best.
1kg cubed chuck steak
3 sliced medium carrots
4 minced garlic cloves
3 red-skinned potatoes cut into large pieces
950ml beef broth
2tsp fresh thyme, divided
1 large sliced onion
1tbsp tomato paste
1tbsp olive oil
1tbps Worcestershire sauce
¼ cup finely chopped parsley, divided
1 bay leaf
Pinch of sugar and salt and pepper to taste
- heat olive oil in a large heavy-based pan over high heat. Season meat with salt and pepper and add to pan to brown. Remove meat from pan.
- Lower the heat, add butter, carrots and onions. Cook for about five minutes, then add garlic, cook for one minute, then add tomato paste, stirring until all vegetables are coated. Cook for another five minutes while stirring, then add potatoes and cook for two more minutes.
- Add the bay leaf and one teaspoon of thyme, beef broth, sugar, Worcestershire sauce, Guinness and meat. Bring to a boil, then lower heat and simmer until meat is falling apart, for about two or three hours.
- Season to taste, add remaining thyme and half the parsley. Serve in bowls with a garnish of remaining parsley.