Beef and vegetable stew

1. Heat the oil in a large saucepan and stir-fry the meat on high heat until browned. Remove from the saucepan and set aside.
2. Reduce the heat slightly and gently fry the onions and garlic, using the same saucepan and no extra-fat. Cook for about 5 minutes, stirring occasionally.
3.Add the wine, carrots, oregano, rosemary, lentils and prepared stock, and cook covered for 10 minutes on a low heat.

4.Meanwhile, cook the rice in lightly salted water in another saucepan until just tender.
5.Add the cooked meat, raw potatoes, tomato paste, chutney and about 125ml of water to the vegetable mixture, and cook covered for 45 minutes or until the meat and vegetables are soft. Stir occasionally and add more water, if necessary, to make enough gravy.
6.Add freshly ground black pepper to taste and serve with the rice and a large mixed salad.