2 carrots, peeled, cut in half, sliced on the bias
2 tbsp minced garlic
1/2 tsp dried oregano
1/2 tsp ground cumin
1 cinnamon stick
1 (800g) tin crushed tomatoes
240ml beef stock
Try Knorr Stock Pots
Add depth of flavour to an array of slow-cooked meals with Knorr Stock Pots. Available in a range of flavours, from Chicken to Beef and Vegetable to Herb Infusion, these stock pots are quick and easy to use, melting in minutes.
1) In a large Dutch oven over medium-high heat, add the oil. Season the beef with salt and pepper. Sear until nicely browned on all sides, about 2 minutes.
2) Add the onions, carrots, garlic, oregano, cumin, cinnamon stick, tomatoes and beef stock. Make a slit in the Scotch bonnet or habanero chilli and add it to the sauce. Cover with a lid and braise in the oven until the meat is fork tender, about 1 1/2 hours.
Remove the beef from oven, fold in the green olives, capers and parsley, and serve over rice, if desired.