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  • Oil 30 ml
  • Beef, ragout (stew/ goulache cuts)cubed 1000 g
  • Baby Onions, or large cubes of onion 500 g
  • Celery, cut into rounds 100 g
  • Carrots, cut into rounds 200 g
  • Garlic and ginger mixpuree 10 g
  • Tomato purée 30 g
  • Water 1000 ml
  1. Casserole:

    • In a pot, add the oil and brown the meat.
    • Add the onions, carrots, celery, garlic and ginger puree, and sauté for 2 minutes.
    • Add tomato puree and cook for 2 minutes.
    • Add water and Knorr Beef Stock Granules.
    • Bring to the boil, turn down the heat and simmer for roughly 45 minutes to 1 hour until the beef is tender.
    • Make a slurry with the Knorr Classic Brown Sauce Gravy powder and water. Add to the simmering pot and allow to cook for 10 minutes
  2. Step It:

    • Add a pastry lid for a pie and serve with mash, pap or rice. Beef can be replaced with lamb/mutton