2 tablespoon oil
1 kg blade or chuck steak cut into cubes
1 large onion, chopped
1 medium green capsicum, seeded and chopped
3 sticks celery, chopped
2 large carrots, sliced
2 tablespoon honey
2 tablespoon lemon juice
2 teaspoon dry mustard
175 ml tomato sauce
450 ml water
Salt and pepper to taste
Heat the oil in a flameproof casserole. Add the beef and fry briskly on all sides. Add the vegetables and fry a further 5 minutes, stirring occasionally. Mix the remaining ingredients in a bowl, and stir into casserole. Cover and cook at 180 C for 2 – 2-1/2 hours or until meat is tender.
To Freeze: Cool quickly and pour into a freezer container, seal and freeze.
To Re-heat: Remove from container and let thaw and gently re-heat on top of stove, stirring occasionally.