Original Recipe: Allyson Gofton

Ingredients:

• 750g casserole steak, cut into 2cm cubes
• 1 large onion, roughly chopped
• 750g waxy potatoes, cut into 2cm cubes
• 1/2 – 1 cup, pitted olives
• 2 tsp garlic salt or 2-3 cloves of garlic, crushed
• 2 400g cans of chopped tomatoes
• 1 & 1/2 cups of beef stock
• 1/4 cup sherry
• 2 tbsp paprika
• 1/4 cup chopped parsley (optional)

Method:

1. Brown the beef and onion in a saucepan with some oil.
2. Put all ingredients in a very large saucepan (large enough to hold all the ingredients). Bring to the boil then reduce to simmer, cook on the stovetop for 2 hours.
3. Thicken with a tbsp of cornflour mixed with two tbsp of water. Stir into the hot stew until the liquid thickens.
4. Season with salt and pepper if needed, ladle into bowls, then scatter the parsley on top.