What you need: measuring spoons/cups, large heavy bottom pot, peeler, wooden spoon, chef’s knife, cutting board
Serves: 6 – 8
- 3 lbs ground beef
- 4 large carrots (peeled and diced small)
- 2 tbs olive oil
- 2 beef stock cubes
- 3 tbs gravy master
- 3 tsp salt
- 2 tsp pepper
Heat olive oil over medium high heat. Add the ground beef and break up any large chunks with a wooden spoon. Turn heat down to medium and keep the meat moving around the pan. Cook until the meat is browned through. Drain the fat from the meat and return pot to heat. Add water – enough to just about cover the meat. Add the diced carrots. Crumble the stock cubes into the pot and stir to combine. Add the gravy master, salt and pepper and simmer for about an hour.
To Serve: This dish is traditionally served with mashed potatoes or as we say in Scotland – tatties. The gravy from the meat is soaked up by the potatoes and is super yummy.