While this is a great meal for toddlers as it is soft, easy to chew and full of hidden veg, it is something that will be loved by the whole family.
This dish is freezable too, so you can always have a meal to hand.
Ingredients:
1 tbsp olive oil
1 onion, finely chopped
2 carrots, diced
1-2 sticks celery, finely diced
2 garlic cloves, crushed
400g braising steak
1 tsp ground cinnamon
1 stock cube
2 tbsp tomato puree
1x 25g parsley
1 kg sweet potatoes
Knob of butter
Handful grated cheddar
Method:
Heat the oil in a heavy pan, add the onions and cook for a few minutes until starting to brown then add the carrot and celery and cook until soft. You can add water if you need to.
Once the veg is softened, add the braising steak and cook until browned, then stir in the garlic and cinnamon and cook for a further 1-2 minutes until you can smell it start to cook.
In a measuring jug, pour 500ml boiling water and add the stock cube, stirring until dissolved. Pour into the meat and add the tomato puree and parsley stalks. Bring the whole lot to the boil and then simmer for another hour until the meat is tender and then add the chopped parsley leaves.
Transfer the stew into a medium sized ceramic dish.
Steam or boil the sweet potatoes until tender, preheat the oven to 200 degrees or gas mark 6. Drain the potatoes and mash with butter. Spoon on top of the meat, sprinkle over some cheese and cook for around 200 minutes.
If you choose to freeze for another time, make sure to defrost thoroughly before cookig and to make sure to reheat it in the oven at around 180 degrees until golden, around 30 minutes.
