Ingredients:

  • 1 tbsp olive oil (15 ml)
  • 500g (1.1 lbs) pork sausages, beef steak or beef mince
  • 1 large onion, roughly chopped
  • 2 cloves garlic, minced (about 1 tsp)
  • 750g (1.65 lbs) potatoes, peeled and diced
  • 1 large carrot, peeled and diced
  • 200ml (¾ cup + 1 tbsp) beef stock (broth)
  • 1 tbsp Worcestershire sauce (15 ml)
  • 1 tsp dried thyme (2g)
  • Salt and freshly ground black pepper to taste
  • 2 tbsp fresh parsley, chopped, for garnish

Instructions:

  1. Chop onion, garlic, potatoes, and carrots. Prepare your chosen meat.
  2. Heat olive oil in the skillet over medium-high heat. Brown the meat thoroughly, then remove from the skillet and set aside. (Don't overcrowd the pan! Work in batches if needed).
  3. Add onion and carrot to the skillet and sauté until softened (about 5 minutes). Add garlic and cook for another minute until fragrant.
  4. Add the diced potatoes to the skillet. Pour in the beef stock and Worcestershire sauce. Season with thyme, salt, and pepper. Bring to a simmer.
  5. Cover the skillet (or casserole dish) and simmer for 15 minutes, or until the potatoes are almost tender. Check liquid levels and add more stock if needed.
  6. Return the browned meat to the skillet. Stir everything together. Cook uncovered for another 10-15 minutes, or until the potatoes are tender and the sauce has thickened into a gravy.
  7. Sprinkle with fresh parsley before serving.