750g chuck or stewing beef
¦ 30ml (2 tablespoon) plain flour
¦ salt and white pepper to taste
¦ 45ml (3 tablespoons) oil
¦ 1 onion, halved and sliced
¦ ½ each red and yellow
¦ 2 medium carrots,
¦ 2 sticks celery, sliced
¦ 750ml (3 cups) beef stock
¦ 5ml (1 teaspoon)
¦ 15ml (1 tablespoon) soy sauce
¦ 15ml (1 tablespoon) chopped
¦ 2 bay leaves
Preheat the oven to 180°C. Cut beef into
bite-size pieces and coat with flour, salt
and pepper. Heat oil in a large frying pan
and brown the beef in batches. Place in a
Reduce the heat. In the pan, sauté
onion, peppers, carrots and celery. Cook
for 1-2 minutes, stirring occasionally.
Gradually pour in stock, stirring well.
Add the remaining ingredients and
bring to the boil.
Pour sauce over meat in the casserole
dish, cover and cook in the oven for 2
hours or until the beef is tender, stirring
occasionally. Serve hot over pap, steamed
dumpling or rice.