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

1/2 tsp ground ginger

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

Preparation

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.

 

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