Ingredients
- 2 carrots (diced)
- 600g beef flank steak (diced)
- 500ml Freja Classic Beef Bone Broth
- 1 tbsp plain flour
- 75g butter
- 2 bay leaves
- 2 sprigs rosemary
- 2 tsp worcestershire sauce
- 600g peeled and sliced potatoes
- Neutral oil for frying
Method
-
Preheat the oven to 160
-
Generously season the beef with salt and pepper then fry off the beef in batches for a few minutes on a high heat to give it some colour
-
Remove the beef from the pan then add in the diced onion, carrot, rosemary and bay leaves and fry off on a medium heat until the vegetables start to caramelise
-
Remove the rosemary and bay leaves then sprinkle in the flour, Worcestershire sauce followed by the Freja Beef Bone Broth and the partially cooked beef.
-
Stir to combine then layer the sliced potatoes over the beef mixture
-
Add small cubes of butter onto the potatoes. Cover the whole mixture with a lid then leave in the oven to bake for 1.5 hours
-
Uncover after 1.5 hours and increase the heat to 200, allow this to cook for a further 20 minutes then serve and enjoy!