8 small beef chuck sirloin steaks
2 tablespoons vegetable oil
3 onions, chopped
4 sprigs fresh parsley, chopped
2 sprigs fresh mint leaves, chopped
2 teaspoon salt
3 tablespoons Worcestershire sauce
3/4 teaspoon paprika
1 tablespoon honey
1 1/2 teaspoons dried rosemary, crushed
1/2 teaspoon Chili pepper seasoning
3 tablespoons chili oil
1/3 cup milk
1/3 cup beef stock
1 pound lamb sirloin tip steaks, cut into 1 inch cubes, sliced, if desired
1 pound chopped onion
4 medium stalks celery, diced
Preheat oven to 350 degrees F (175 degrees C). Cover a 2 quart baking dish with aluminum foil and bake in preheated oven for 60 minutes. For the crumbled beans remove 1 1/2 cups water from tomato paste. Dissolve the stock in the pan of water. Add the vegetable oil and stir until they are evenly distributed. Reduce the heat to medium heat, add the onion and celery and garlic powder and cook until tender. Add salt, Worcestershire sauce, paprika, honey, rosemary, chili liquid, and oil if desired.
Stir beef cubes (should be about the size of your thumb) into the brown gravy. Stir in onions, celery and garlic powder to the Chile Sauce, reduce the heat. Bring to a slow simmer and allow it to cook 15 minutes. Season meat cubes with chili oil, bring to a low simmer, and cook until beef is tender.
Stir meat cubes into the cooked brown gravy. Pour over meat cubes, vegetables and meat.
Bake at 350 degrees F (175 degrees C) for 1 hour.