Ingredients
• 3 Tbsp olive oil
• 2 brown onions, diced
• 2 carrots, diced
• 1.5kg gravy beef, cut into 2cm cubes
• Sea-salt flakes and freshly ground black pepper, to season
• ¼ cup plain flour
• 1½ Tbsp mild curry powder
• 1 cup chicken stock
• 1 tsp brown sugar
• 2 x 420g cans condensed tomato soup
• 400ml can coconut cream
• 2 desiree potatoes, peeled, very thinly sliced into discs
• 20g butter, melted
Method
-
Preheat oven to 150°C. Heat 1 Tbsp of the oil in a large, heavy-based ovenproof saucepan over a medium heat. Add onion and carrot and cook, stirring occasionally, for 5 minutes or until lightly browned. Transfer vegetables to a plate.
-
Put beef in a large bowl and season with salt and pepper. Add flour and toss well to coat.
-
Heat 1 Tbsp of the remaining oil in the same pan over a medium heat. Add ½ of the beef and brown, turning, for 5 minutes or until browned all over. Transfer to a plate and repeat with remaining beef and oil.
-
Return beef to pan, then add browned vegetables. Stir in curry powder.
-
Add stock, sugar and tomato soup, stirring to combine. Bring to the boil, then cover with lid. Transfer to oven and bake for 2½ hours.
-
Remove from oven and stir in coconut cream. Return covered pan to oven and bake for a further 15 minutes. Divide mixture among six 1½-cup capacity ovenproof dishes.
-
Increase oven to 200°C. Put potato slices and butter in a large bowl, tossing to combine. Arrange slices on top of stew, slightly overlapping. Season, then put dishes in oven and bake for a further 20 minutes or until golden brown.
