Beef stew with sweet potato topping

By admin
29 April 2014

Perfect for Sunday lunch!

Serves 4 Preparation: 10 min Cooking: 2½ hours

30 ml (2 T) oil

500 g beef goulash

1 onion, chopped

3 carrots, chopped

4 garlic cloves, crushed

500 ml (2 c) beef stock

60 ml (¼ c) tomato purée

5 ml (1 t) ground cinnamon

handful of fresh parsley, chopped

1 kg sweet potatoes, diced

20 g butter

60 ml (¼ c) grated Cheddar cheese

1 Heat the oil in a large pan over high heat. Add the beef and brown for 5 minutes. Reduce the heat, add the onion and cook, while stirring, for 2 minutes. Add the carrots and garlic and cook for 3 minutes or until fragrant.

2 Add the stock, tomato purée, cinnamon and parsley. Bring to the boil and simmer covered for 1 hour.

3 Remove the lid and simmer or another hour or until the meat is tender. Transfer the stew to an ovenproof dish.

4 Preheat the oven to 200 °C.

5 Boil the sweet potatoes until soft. Drain and mash with the butter. Spoon over the meat in the dish, sprinkle the cheese over and bake for 20 minutes or until golden.

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