• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal

Recipe Ingredient

  • 500g beef topside (all visible fat trimmed off), cut into 5cm cubes
  • 2 tsp olive oil or 1 tbsp butter
  • 2 onions, chopped
  • 2 cloves garlic, crushed and chopped
  • 1/2 tsp freshly ground black pepper
  • Pinch of marjoram and thyme
  • 1 tsp caraway seeds
  • 1 1/2 tbsp paprika
  • 1/2 cup tomato paste
  • 3 cups water
  • 1 beef stock cube
  • 2 potatoes, cut into big cubes
  • 2 green capsicums, chopped
  • 5 tomatoes, skin, seeded and chopped
  • 2 tbsp plain flour
  • Marinade:
  • Dash of pepper and salt
  • Dash of Worcestershire sauce


  1. Season beef with marinade and toss the meat in flour. Heat oil or butter in a heavy saucepan. Add onions, garlic, caraway seeds and paprika. Fry until onions turn soft.
  2. Add marinated beef. Cook until meat is browned. Stir in tomato paste and cook for one to two minutes. Stir in water and beef stock, and bring to a boil. Reduce heat and simmer for one to one and a half hours.
  3. Add potatoes and capsicums. Cover and simmer for 25 to 30 minutes or until potatoes are tender. Stir in tomatoes, ground black pepper, marjoram and thyme and cook until just heated through. Dish out and serve with plain rice.

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