Indo-inspired saucy braised beef and hearty potatoes make this dish a comfort food champ.
- 1 tbsp vegetable oil
- 800g beef chuck steak, cut into 4cm pieces
- 2 garlic cloves, thinly sliced
- 2 tsp ground cumin
- 2 cups Massel chicken style liquid stock
- 1/4 cup kecap manis
- 1 cinnamon stick
- 4 roma tomatoes, roughly chopped
- 550g desiree potatoes, peeled, cut into 3cm pieces
- Steamed jasmine rice, to serve
- Fresh coriander leaves, to serve
- Select all ingredients
4 Method Steps
Step 1Heat oil Unsure of the quantity needed? Click on the underlined ingredient to reveal the quantity. No need to flip back and forth! OK, GOT IT in a large, heavy-based saucepan over high heat. Cook beef, in batches, for 5 minutes or until brown. Transfer to a plate.
Step 2Reduce heat to medium-high. Add garlic to pan. Cook for 30 seconds or until fragrant. Add cumin. Cook for 10 seconds or until fragrant. Return beef to pan. Stir. Add stock, kecap manis, cinnamon and half the tomato. Bring to the boil. Reduce heat to low. Simmer, partially covered and stirring occasionally, for 1 hour or until tomatoes have collapsed and liquid has reduced.
Step 3Add potatoes and 1 cup cold water to beef mixture. Cook, partially covered and stirring occasionally, for a further 30 to 45 minutes or until beef is tender, adding extra cold water if sauce becomes too thick. Season.
Step 4Serve beef mixture with rice and sprinkled with coriander and remaining tomato.
- CALORIES: 610
- ENERGY: 2553 kj
- FAT: 19g
- SATURATES: 6.2g
- FIBRE: 3.6g
- PROTEIN: 51.4g
- SODIUM: 1472mg
- CARBS: 54.6g