BEEF POTATO AND ROSEMARY RAGOUT

Preparation Method :

• Cut steak and Sweet potatoes into 3 cm pieces.
• Heat oil in pan, cook steak in batches, stirring, until well browned.
• Add bacon, onions and garlic to steak in pan, cook, stirring, until onions are soft and liquid has evaporated.
• Stir in puree, stock, wine, rosemary and sauce, simmer, covered, about 1 hour or until beef is only just tender.
• Stir in Sweet potatoes, potatoes and blended flour and water, stir over heat until mixture boils and thickens; simmer, uncovered, further 20 minutes or until vegetables and steak are tender. Discard rosemary.