500 g (1 lb 2 oz) topside or chuck steak
2 tablespoons plain (all-purpose) flour
4 garlic cloves
2 green bullhorn peppers (or 1 large green capsicum/pepper)
2 boiling potatoes
2 tablespoons vegetable oil
1 tablespoon capsicum (pepper) paste
½ tablespoon tomato paste (to make your own)
1 bay leaf
8 celery leaves, chopped
1 tablespoon cumin
1 tablespoon chilli flakes
1 tablespoon salt
1 tablespoon freshly ground black pepper
rice to serve
Chop the beef into cubes about 3 cm (1¼ in) wide. Toss in the flour, then shake off the excess.
Finely chop the onions and the garlic. Roughly chop the tomatoes. Remove the stalks and seeds from the peppers and chop. Chop the carrot, potatoes and parsnip.
Heat the vegetable oil in a heavy-based saucepan over medium heat. Add the onions and garlic and sauté for 3 minutes. Increase the heat to medium–high and brown the beef cubes evenly for 5 minutes. Add the tomatoes, peppers, capsicum paste and tomato paste. Stir for 2 minutes. Add the bay leaf, celery leaves and 750 ml (26 fl oz/3 cups) of water, then bring to boil.
Add the vegetables and the spices. Continue to boil over medium heat for about 15 minutes, or until the potato and parsnip are soft.
Serve with rice