For this delicious dish I used two thin cut filets as they will cook faster than adding chunks of beef. To make them cook even quicker you can leave them overnight in a bowl covered with milk, just make sure that when you are about to cook them, that you drain off the milk and pat them with kitchen towels!
INGREDIENTS: (for 2 people)
2 Large potatoes
100g Frozen carrots
100g Frozen peas
3 Garlic cloves
1 Small onion
1 Meat flavoured gravy cube
30cl White wine
1: Cut the beef into small pieces. Slice the garlic and finely chop the onion. Cut the potatoes into small cubes.
2: Grab a large cooking pot and cover the base with olive oil. Heat up on high and add the beef, onion and garlic. Fry for around 5 minutes.
3: Add salt to your own liking, add 1 tsp of sweet paprika, 1 tsp of dried parsley and the gravy stock cube. Add the wine and the water. Stir well, close with lid and boil for 30 minutes on medium to high heat.
4: Add the potatoes, carrots and peas. Stir well and close with the lid. Cook on medium heat for 30 minutes.
5: When done, remove from heat and leave to rest for 5 minutes before serving.
8: See my other casserole recipes here.