Ingredients 450g stewing steak
3 - 4 beetroots (approx. 250g when peeled)
2 small or 1 large white onion
4 garlic cloves
1 cinnamon stick
1 red chilli
2 level teaspoons ground coriander
1 tablespoon runny honey
Handful fresh parsley (optional)
Peel and roughly chop the onion. Heat some oil in a casserole dish and gently fry the onion for 2 minutes.
Peel and roughly chop the garlic.
Deseed the chilli and chop.
Add garlic, chilli, coriander and cinnamon stick to the dish and stir well. Fry together for 2 minutes.
Add the diced stewing steak and gently brown the meat.
Peel the beetroot and cut into quarters.
Add beetroot, honey and stock and mix well. For the best flavour and goodness, use homemade beef stock such as Nanna Banner's Bone Broth but if you don't have any of this, then you can use any equivalent stock.
For hob cooking, bring to the boil then reduce to a simmer and cook for 2 hours or until the meat is tender.
For slow cooking, cook on low for 6 to 8 hours. You may want to remove the lid and cook on high for the last hour, to reduce the liquid slightly.
Remove the cinnamon stick.
Your stew is now ready to serve and enjoy! Garnish with chopped fresh parsley if you wish.