Bullocky Stew
Serves six
Ingredients
1½ kg diced beef
1 teaspoon chopped garlic
2 large onions diced
3 cups diced carrots
2 cups diced celery
3 cups large diced potatoes
1 cup frozen peas
2 Maggi beef cubes
2 tablespoons tomato paste
½ cup canola or olive oil
2 tablespoons gravy mix for thickening
Method
Heat oil in frypan, brown onions and add meat and seal.
Add garlic and tomato paste, stir through and cook for 2 minutes.
Add carrots and celery and stir through, add enough water to cover, crumble in the beef cubes and bring to the boil, skim and simmer until tender. Keep adding water as liquid reduces.
Add potatoes and cook until soft.
Add peas and thicken with gravy mix dissolved in some cold water.
Serve with crusty damper.
NOTE: buffalo, kangaroo or wallaby meat can be used.
Walkabout Chef - Cook for the Family © Steve Sunk
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