Preparation, Make 4 servings
- 1 tablespoon of Sunflower oil.
- 500g of diced beef
- 1 cup of Kale
- 1 onion diced
- 2 sticks of celery diced
- 2 carrots diced
- 1 parsnip diced
- 1 tablespoon of gluten free corn flour
- 500 ml of stock
Brown the meat in a casserole pot with 1 tablespoon of sunflower oil.
Remove the meat and set aside
Brown the onion and celery and then add the carrot and parsnip, saute for 2 to 3 minutes.
Add the meat back to the pan.
Add the stock and bring to a boil.
Lower the heat and simmer for 40-45 minutes or until the beef is tender. Then add the cup of Kale for last 10 minutes of cooking.
Mix the cornflour with 2 tablespoons of water in a small bowl add to the stew stirring all the while and cook over a low heat until the sauce is thick.
Season with Salt and Pepper to taste.
Serve with a chunk of crusty Promise Gluten Free Sourdough Bread.