BEEF MUSTARD CASSEROLE

INGREDIENTS:

3  tbsp  olive oil
1kg  beef stew, cut coarsely
2  medium onions or 350g, cut coarsely
2  medium carrots or 300g, sliced thickly
3  garlic cloves, crushed
1-1/2  tbsp  flour
3  tbsp  tomato paste
2  tbsp  mustard
3  cups or 750g ml water
3  cubes Maggi chicken stock
1  cinnamon stick and 1 bay leaf
2  medium or 400g potatoes, cut into cubes

Method:

• Heat oil in a large pan, cook beef in batches until they become golden brown. Remove beef from the pan and place it on a dish.
• Add onions, carrots, garlic and cook while stirring until the onion softens. Return beef to dish, dust with flour, stir in tomato paste, mustard, water, Maggi chicken stock, cinnamon and bay leaf.
• Cover and cook on low heat for 1 hour or until the beef is tender. Add potatoes and cook for another 20 minutes or until potato is cooked. Serve with cooked vermicelli rice.