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Ingredients

• 2 Tbsp oil
• Stewing meat (beef, lamb, pork or poultry) trimmed and cut into 4cm thick cubes
• 1 medium onion, peeled and chopped roughly
• ½ cup of vegetables per person, firmer vegetables will retain their shape better when cooked for a long period of time (choose from carrots, potatoes, sweet potatoes, eggplant, capsicum, beans, peas, okra, leek, zucchini etc)
• 150ml stock (beef, veal, chicken, lamb, or vegetable)
• 1 bay leaf
• Flaked salt, to taste
• Freshly ground black pepper, to taste
• 1 tsp tomato puree or your favourite curry paste or powder
• 1 Tbsp flour

Description

Blackbook Cooking