1. Dice meat into 1 inch cubes, trimming off any excess fat. 2. In a heavy saucepan (I use a cast-iron pan), heat olive oil and fry half the onion until soft and starting to colour, 3-4 minutes. 3. Add beef and seal on all sides, until no red is visible. 4. Add the rest of the onion and the carrot, and continue frying for another 5 mins, until all the onion has softened. 5. Add the boiling water -- there should be enough to cover the meat to a depth of 1-2 cm. 6. Add potato, celery, tomato paste, Vegemite or stock cube, bay leaf and pepper (don't add salt until the end, as the sauce reduces). 7. Bring to the boil, then reduce heat and simmer, covered, on very low heat for 1.5 - 2 hours (alternatively, use a crockpot). 8. Add mushrooms, and simmer for another 30-45 minutes. 9. If the sauce is not quite thick enough for your taste, break up some of the potato pieces with a fork, and continue to simmer uncovered, until the sauce has reduced to the desired consistency (10-15 mins is usually plenty). 10. Check for seasoning, and garnish with fresh chopped parsley, if desired. ---------------------------------------------------------------------------
Nutrition
Ingredients
