500 grams of Beef Bolar Blade diced
1 Tablespoons of Plain Flour
2 Tablespoons of Olive Oil
1 Large Onion Diced
2 Carrots peeled and sliced
2 Cloves of Fresh Garlic finely diced
1 Tablespoon of Sweet Paprika
1 Teaspoon of Cumin
1 Tin of diced Roma Tomatoes
1 Whole Red Capsicum
250 ml of Beef Stock
2 Tablespoons of Tomato Paste
1/2 Cup of Extra Light Sour Cream
What to do:
Add the diced beef and flour to a freezer bag and toss to coat. Heat a dutch oven on the stove top and add a tablespoon of the oil. Brown in batches and remove.
Slice the capsicum, remove the seeds and roast under the griller until black. Cover with alfoil for 5 minutes to let the skins sweat. Remove the skins and dice.
Add the other tablespoon of oil to the dutch oven and add the onions, garlic, paprika and cumin. Give it a good stir to combine, then pop on the lid and turn to low and cook for 5 mins.
Return the meat to the dutch oven, add the tomato's, carrots, beef stock and tomato paste. Stir to combine. Pop the lid back on and cook on low for approx 2 hours. Add the sour cream and stir to combine. You can serve with Mash, Noodles, or boiled whole baby spuds with garlic butter! I've served with sweet potato and pumpkin mash on this occasion.