By Adventures of a Foodie Therapist with Four Teens (read the story behind this recipe here).
1.5 kg of chuck steak cubed
2 onions diced
½ stick of celery stems only, chopped
4 carrots peeled and diced into chunks
4 large Granny Smith apples or 6 small peeled and diced
2 large tins of Big Red Tomato soup (this is the secret ingredient)
1/3 cup of golden syrup
And Keen’s curry powder to taste !!!
Add olive oil to large saucepan
Sweat onions, then add carrots and celery. Set aside.
Cook meat in batches and set aside (although Mum says this is unnecessary and believes everything can be chucked in the pot at the same time – up to you).
After meat is browned in batches, add everything back into saucepan with all other ingredients and bring to the boil. Bring back to a simmer and cook for at least 2 hours.
I serve this with steamed rice, chopped coriander and dried shallots.
Who is The Foodie Therapist with Four Teens? Read more here.