INGREDIENTS
1 1/2 lb
beef chuck roast (two inch sized cubes, 700g)
1 tbsp
olive oil
1
large red onion (peeled and cut into large chunks)
2
sweet potatoes (peeled and cubed into large chunks)
4
carrots (peeled and cut into large chunks)
2 tbsp
tomato paste (UK - tomato puree)
8 oz
tomato sauce (UK - use 240mls passata)
1 3/4 cups
gluten free beef broth (500ml)
1/2 tsp
salt
1 tsp
pepper
3 cloves
garlic (crushed)
2
sprigs fresh rosemary (about 4- 5 inches in total, or more if you prefer)
2 tbsp
tapioca or cornstarch (optional, to thicken)