1 tbsp plain flour (or rice flour if gluten-free preferred)
1 tbsp olive oil
2 cloves garlic, chopped
2 medium onions, chopped
300ml beef stock
1 bay leaf
4 large carrots, cut into bite size chunks
4 medium potatoes, cut into bite size chunks
2 tbsp chopped fresh parsley to serve
Coat the stewing in flour, season to taste.
Next, heat the olive oil in a deep bottom pan and add the meat, toss until evenly browned. Add the onion, garlic and carrot and cook for a couple of minutes.
Next, add the stock and bay leaf. Bring to the boil.
Now, add the potatoes, cover and reduce to a simmer. You can leave this dish to simmer away for at least an hour, ideally more. The longer you leave it the more tender the beef will be. Serve with parsley.