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

  1. Preheat the oven to 160

  2. 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

  3. 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 

  4. 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.

  5. Stir to combine then layer the sliced potatoes over the beef mixture

  6. 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

  7. Uncover after 1.5 hours and increase the heat to 200, allow this to cook for a further 20 minutes then serve and enjoy!