Indonesian braised beef

Indo-inspired saucy braised beef and hearty potatoes make this dish a comfort food champ.

• 1 tablespoon vegetable oil
• 800g beef chuck steak, cut into 4cm pieces
• 2 garlic cloves, thinly sliced
• 2 teaspoons ground cumin
• 2 cups Campbell's Real Stock Chicken
• 1/4 cup kecap manis
• 1 cinnamon stick
• 4 roma tomatoes, roughly chopped
• 550g desiree potatoes, peeled, cut into 3cm pieces
• Steamed SunRice Jasmine Fragrant Rice and fresh coriander leaves, to serve

Energy 2553kJ	Fat saturated 6.20g
Fat Total 19.00g	Carbohydrate sugars g
Carbohydrate Total 54.60g	Dietary Fibre 3.60g
Protein 51.40g	Cholesterol 127.00mg
Sodium 1472.00mg

All nutrition values are per serve.

1. Step 1

   Heat oil in a large, heavy-based saucepan over high heat. Cook beef, in batches, for 5 minutes or until brown. Transfer to a plate.

2. Step 2

   Reduce heat to medium-high. Add garlic to pan. Cook for 30 seconds or until fragrant. Add cumin. Cook for 10 seconds or until fragrant. Return beef to pan. Stir. Add stock, kecap manis, cinnamon and half the tomato. Bring to the boil. Reduce heat to low. Simmer, partially covered and stirring occasionally, for 1 hour or until tomatoes have collapsed and liquid has reduced.

3. Step 3

   Add potatoes and 1 cup cold water to beef mixture. Cook, partially covered and stirring occasionally, for a further 30 to 45 minutes or until beef is tender, adding extra cold water if sauce becomes too thick. Season.

4. Step 4

   Serve beef mixture with rice and sprinkled with coriander and remaining tomato.