1 large onion chopped
1 clove garlic crushed
30 mls olive oil
800 g chuck or blade steak (preferably grass fed and organic)
2 medium carrots peeled and chopped
2 sprigs fresh thyme
40 mls balsamic vinegar
400 g tin diced tomatoes
2 good quality vegetable stock cubes (msg and additive free) dissolved in
300 mls water
4 tbsp plain flour
salt and pepper to taste
1 Large Sweet Potato, chopped into cubes
1. Place the oil, onion and garlic into a heavy casserole pot and cook until onion is softened.
2. Add the beef and brown (about 5 mins).
3. Add carrots, thyme, balsamic vinegar, tinned tomatoes, stock, water, flour and salt & pepper and mix well.
4. Place into the oven at 150 degrees for 2 - 2.5 hours.
Serve over steamed brown rice or cauliflower mash.
Adapted from: Beef, Balsamic and Tomato Thermomix Stew