Moo Stew

1 TBSP olive oil

1 brown onion, chopped

3 cloves garlic, chopped finely

500g fillet steak, diced

2 TBSP mixed herbs

1 400g tin of tomatoes

375ml chicken stock

2 TBSP tomato paste

2 carrots, chopped into thick slices

2 potatoes, cubed

1 stick celery, chopped into thick slices

½ cup flat-leaf parsley, roughly chopped

½ cup fresh basil leaves, roughly chopped

Salt and pepper to taste

1. Heat oil over medium heat in a large pot (I mean large, like one of those big soup pots)
2. Add onions and garlic and fry until soft and glassy
3. Add steak and stir over heat until browned
4. Add herbs and stir through
5. Add tomatoes, chicken stock and tomato paste to the pot and stir to combine
6. Add vegetables and bring to the boil
7. Add half the parsley and basil and season with salt and pepper
8. Once boiling, lower temperature to a simmer and leave for two to three hours. You may occasionally need to add ½ cup of water every hour as it reduces quite a bit. Also check the salt and pepper levels and add more if needed
9. Before serving, stir through left over parsley and basil

You can serve this with pasta, rice or bread. Or, if you’re really strapped for cash and even the thought of spending 70c on a packet of spaghetti leaves you feeling ill, eat it on its own.

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