3 Tbsp olive oil
1 large brown onion sliced
1/4 cup *seasoned flour
500g rump steak, cut into 1.5cm cubes
1/4 cup (125ml) beef stock
1/3 cup (80ml) tomato sauce
1/4 cup Chelsea Golden Syrup
1/4 cup (60ml) white vinegar
1 Tbsp soy sauce
1 x 400g can butter beans, drained and rinsed
1/3 cup chopped parsley
2 tsp grated green ginger

Seasonal vegetables and polenta, to serve
*Seasoned flour is simply flour with a little salt and pepper added.

Heat half the oil in a large saucepan and sauté onion until soft, remove from the pan. Toss the beef in the seasoned flour.
Heat the remaining oil in the pan and brown the beef cubes. Return the onions to the pan with the stock, tomato sauce, Chelsea Golden Syrup, vinegar and soy sauce. Simmer for 5 - 6 minutes or until sauce thickens.
Stir through the beans, parsley and ginger.
Tips: For tender meat. Cook in two batches to ensure the meat is cooked quickly and doesn’t stew. Try making a day ahead. The flavours only get better.