Camp Classics : Mastering the Basics
Whatever You Got , Into the Pot
Central West , Illawarra , Sydney , Orana , New England
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Preparation time : 25 minutes Cooking time : 4 hours Serves : 4-8
• 100g ghee
• 1kg chuck beef , diced
• 2 brown onions , diced
• 2 sticks celery , diced
• 2 carrots , diced
• 8 cloves garlic , smashed
• 4 bay leaves
• 2 tsp fennel seeds
• 2 Tbsp gluten-free plain flour
• 1 cup red wine
• 1L beef stock
• ½ cup oyster sauce
• 2 x 400g can diced tomatoes
• sea salt flakes and freshlyground black pepper
• 400g can kidney beans
• 4 cups baby spinach leaves
• damper , to serve
1 Put the ghee in a large heavy-based saucepan set over a high heat then fry the beef pieces in batches until very wellbrowned . Set aside . Add the vegetables , garlic , bay leaves and fennel seeds and cook for 5 minutes . Add the flour and cook for 2 minutes .
2 Pour in the wine and simmer briefly , then return the beef and add the stock , oyster sauce and tomatoes . Season with salt and pepper , then simmer with the lid ajar for 3 hours , until the lamb is very tender .
3 Fold in the kidney beans and spinach , then serve with damper .