Beef Bourguignon

Ingredients
1 kg beef, large dice [gravy beef, chuck, brisket]
2 tablespoons of plain flour
olive oil
brown onions
carrots
garlic
1 can of tomato paste
1/2 litre of white wine
1/2 litre of beef stock
2 large sweet potatoes, 
1 can coconut cream
1 ginger

Method
Toss diced beef in flour to coat. Brown in olive oil in saucepan. Do it in batches.
Remove beef and set aside.
Brown onions, carrots and garlic until soft.
Add tomato paste and stir for 1 minute.
Add white wine and scrap the bottom of the pot for caramelised bits.
Add beef stock and cook for about 4 hours on high or 8 hours on low.
Add sweet potatoes, coconut cream and ginger and cook for about 20 minutes.
Serve with a dinner roll.
Enjoy!