Lamb/Beef Stew

Instructions

Preheat the oven to 170 degrees Celsius, with the fan turned on. Heat 1 and a half tablespoons of extra virgin olive oil in a large cast iron casserole. Add the beef pieces to the casserole and sear each side. Remove the beef from the casserole and set aside. Add the chopped onion and cook for 3-4 minutes until softened. Add the chopped garlic and cook for a minute until fragrant. Stir in the plain flour, tomato puree, paprika, and Italian herbs. Pour in the vegetable stock and beef stock. Add the potatoes, carrots, soy sauce, salt, and pepper. Mix well. Add the rosemary sprigs on top. Cover the casserole and bring it to a simmer. Place the casserole in the preheated oven for approximately 1 hour and 30 minutes (depending on the type of meat, topside for example would need to be slow cooked for 3 hours+).