Preparation time: 15-20 min.
Cooking time: Approx 11/2 hours
Suitable for freezing.
1 1/2 -2 kg [3,3 – 4,4 lb] casserole beef
4 tablespoons oil / butter
1 clove garlic
Salt and pepper
1/2 bunch parsley
fresh or dried basil
8 tomatoes or 1/2 tin chopped
3/4 – 1 l [1,6 – 2,1 pt] broth
 Cut the meat into fairly large cubes and rub them with coarsely ground black pepper.
 Brown the meat, chopped onion and crushed garlic in oil / butter in a large pot. Sprinkle with salt, paprika and crushed cumin and add the broth. Make a bouquet garni of parsley, basil, celery leaves and leek tops. Add it to the pot, if you tie it to the pot handle, it will be easier to pick it out later on. Boil the meat until it is almost tender.
 Clean all the vegetables except the tomatoes and cut them into small pieces. Pick out the bouquet garni, add the vegetables to the pot and boil them tender.
 Blanch, flay and cut the tomatoes into cubes and add them to the pot for the last 6-8 minutes. Season with more seasoning if necessary.
Serve with boiled potatoes sprinkled with parsley or fresh wholemeal bread.