2 tablespoons olive oil
175 bacon, chopped
2 leeks, washed and sliced
2 cloves garlic, crushed
1.8 gf chuck steak, cubed
1 red capsicum, sliced and diced coarsely
2 teaspoons smoked paprika
2 cups gf beef stock (Campbell’s)
400 g can chopped tomatoes
4 thyme sprigs
500 g sweet potato, chopped
20 g butter
serving of green vegetables of choice: asparagus, broccoli, zucchini
2 tablespoons chopped parsley to garnish beef.
In a large flame proof casserole pan, heat 1/2 tablespoon oil on medium. Cook bacon for 2 minutes or until brown.
Add leeks and cook for 5 minutes until soft. Add garlic and cook for 1 minute. Remove ingredients from pan.
Add 1 tablespoon oil to pan on high and cook beef in batches, stirring for 2 – 3 minutes or until browned all over. Return leek mixture to pan and add capsicum and paprika. Stir to combine.
Add in beef stock, tomatoes and thyme and stir to combine. Bring to boil.
Reduce heat to lower, cover and simmer for 2 hours or until beef is tender.
Cook sweet potatoes in a large pot of boiling water for 15 – 20 minutes or until soft.
Drain, return to pan, add butter and mash until smooth. Season with salt and pepper.
Alternatively, cook in pressure cooker for 25 minutes. Thicken with 1 – 1 1/2 tablespoons stirred into a 1/4 cup of water. Meat is so tender and literally falls apart.