Beef and Sweet Potato Stew
Thick Purée: Blend cooked dish to a smooth consistency
900g braising steak
4 tablespoons plain flour
750g sweet potato
400ml beef stock
150ml fresh orange juice
1 teaspoon paprika pepper
Peel and chop the sweet potatoes. Cut the steak into small manageable pieces.
In a flameproof casserole, soften the leek in the butter. Roll the beef in the flour and brown off the meat with the leek.
Add the sweet potato, stock and orange juice, paprika pepper and bring to the boil.
Cover and transfer to a preheated medium oven 180 °C for 2 hours or until meat is tender.