450g stewing beef, cubed 1.2 litres of beef stock 300ml white wine 15ml soft brown sugar 1 bayleaf 1 sprig of fresh thyme 15ml tomatoe puree 1 large sliced carrot 275g of cassava 50g chopped spinach A little hot pepper sauce Salt and pepper
Preparation
1. Put the beef, stock, wine, sugar, onion, bay leaf, thyme and tomato puree in a large pan, boil then cover and simmer for one hour and fifteen minutes.
2. Add the carrot, cassava, spinach, a small splash of hot pepper sauce, salt and pepper and simmer for 15 minutes or until both the meat and vegetables are soft.
