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45 ml oil
1.5 kg stewing beef or lamb, seasoned with salt & pepper
2 onions, halved & sliced
2 cloves garlic, crushed
4 carrots, peeled & sliced
2 x 410 g cans undrained whole peeled tomatoes - roughly broken up
30 ml tomato paste
60 ml brown sugar
1 cinnamon stick
250 ml red wine or beef stock
2 sprigs rosemary
2 – 3 potatoes, peeled & quartered
250 g LANCEWOOD® Cultured Cream
Juice & grated zest of 1 orange
A pinch of chilli flakes
Salt & freshly ground black pepper to taste
750 ml rice, cooked
Heat the oil in a large casserole with a lid. Brown the meat all over. Remove from the casserole with a slotted spoon and set aside. Fry the onions, garlic and carrots in the same oil until golden. Return the meat to the casserole and add the tomatoes, tomato paste, sugar, cinnamon and wine or stock. Add the rosemary. Cover and simmer over low heat for 1½ - 2 hours or until the meat is tender. Add the potatoes after 45 minutes. Once the meat is tender and the potatoes are cooked, remove the rosemary sprigs. Add the cultured cream, orange juice and zest and chilli flakes and gently mix in. Season to taste and serve with rice.
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