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Ingredients

Method
  • 100 g flour
  • sea salt and freshly ground black pepper, to taste
  • 1.2 kg Woolworths bulk stewing beef, cut into large cubes
  • 4 T sunflower oil
  • 2 brown onions, peeled and diced
  • 4 bay leaves
  • 3 large carrots, peeled and diced
  • 2 sprigs rosemary
  • 1 T tomato paste
  • 6 Woolworths Everyday medium potatoes, peeled
  • 3 T butter, melted
  • 1 T fresh thyme

1. Combine the flour, salt and pepper in a mixing bowl and add the beef. Toss, ensuring the beef is well coated. Dust off any excess flour and set the beef aside while you heat the oil in a large saucepan over a medium heat.

2. Brown the beef in the oil in batches, caramelising evenly. Set all the browned beef aside.

3. Add more oil to the pan if necessary, then add the onions, bay leaves and a little salt. Cook until the onions are soft and lightly browned, then add the carrots and rosemary and cook for a further 5 minutes.

4. Stir in the tomato paste and cook for 1 minute, then season with salt and a generous amount of black pepper.

5. Return the beef to the pan and combine with the other ingredients, then add just enough water to cover the ingredients. Reduce the heat to low and cook for 45 minutes, or until the meat is tender.

5. While the beef is cooking, thinly slice the potatoes using a mandolin or a sharp knife, placing the slices in cold water.

6. Drain the potatoes, then top with boiling water and allow to stand for 5 minutes. Drain and allow to steam dry as much as possible.

7. Preheat the oven to 180°C. Place the cooked beef and sauce in a large baking or roasting dish.

8. Add the melted butter and thyme and a little salt to the potatoes and gently fold in to ensure the potatoes are coated in the butter. Arrange them over the beef, overlapping slightly.

9. Bake for 30 minutes or until the potatoes are golden and crisp around the edges. Allow to cool slightly before serving.

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Photograph: Shavan Rahim
Food assistant: Lerato Motau

Clement Pedro

Recipe by: Clement Pedro

Clement Pedro strikes a balance between rib-sticking fare you can really get stuck into and experimental recipes that take accessible ingredients to next-level status. Clem can do pretty much anything – and so can you with his recipes.

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