1 kg grass-fed gravy beef, cut into 1 inch cubes
1/2 tsp cumin powder
1/2 tsp ground chilli
1/2 tsp ground cayenne pepper
1 tsp dried oregano
1 tbsp sweet paprika
2 bay leaves
2 tsp honey
salt & pepper to taste (no need to hold back on the salt)
1 capsicum, seeded and finely diced
chillies to taste (Habanero & Cayenne, others will work too)
1 large onion, finely diced
cloves garlic, finely diced
2 carrots, finely diced
2 stalks celery, medium cut
1 cup good quality chicken stock (beef would work too)
1 can whole peeled tomatoes (drain liquid and only use tomatoes)
2 tbsp tomato paste
Pre-heat oven to 180C.
Brown the meat in a heavy based oven dish/crock pot. Set aside.
Sautee onions and garlic until translucent, add ground spices and cook for a couple of minutes stirring.
Transfer beef back to the pot.
Add stock, tomato paste, vegetables, and all remaining ingredients.
Bring to a simmer.
Fit lid (or foil if using a pan) and place in the oven. Cook for 3 hrs or longer.
Note: if you’re slow cooking it, use 160C instead and cook overnight.
When meat is tender, remove from oven and balance flavours using honey for sweetness and salt to bring out flavour.