2 tablespoons butter
1 onion, chopped or diced
2 garlic cloves, crushed
fresh thyme, 3 stalks or 1/2 tsp dried thyme
500g beef, cubed
1 tablespoon flour
2 tablespoons tomato paste
1 large sweet potato
3 carrots, chopped
2 cups chicken stock
1/2 teaspoon salt
On medium heat and in a medium-sized pot, fry the onion in the butter until soft.
Add the garlic and thyme cook for one minute.
Dust the meat in the flour and then add to the pot and brown the meat.
Add the tomato paste, sweet potato, carrots, chicken stock and salt
Put the lid on the pot and allow to simmer on low heat for 90 minutes (you can increase to 120 minutes to increase tenderness of the meat)
Take the lid off and increase the heat to medium and allow to boil for 5 minutes uncovered to reduce the liquid and thicken the stew.
Serve with rice, mash potato or pasta or enjoy just as it is!