INGREDIENTS:

• 1 kg Rump
• Salt/pepper
• Olive Oil
• 1 onion diced
• 1 carrot diced
• 1 leek sliced
• Sprig rosemary
• 2 cloves garlic chopped
• 350ml beef stock
• 1 bay leaf

METHOD:

1. Pat meat dry with paper towel and season all over
2. Heat casserole dish on high, add oil and brown meat on both sides
3. Add onions, carrot, leek, rosemary, garlic
4. Add stock and simmer until tender