Tex-mex beef with tamarillos

Ingredients

3 Tbsp	Olive oil
1 kg	Beef, for stewing, cut into 3cm cubes (Main)
1	Onion, sliced
2 cloves	Garlic, crushed
1 Tbsp	Plain flour
1 Tbsp	Treacle, black
1 tsp	Ground cumin
1 tsp	Chilli powder
3 large	Tamarillos, peeled and thickly sliced (Main)
400 g	Diced tomatoes
400 g	Black beans (Main)
1 cup	Beef stock

Directions

1. Preheat the oven to 180C.
2. Heat the oil in a heavy saucepan suitable for the oven. Brown the beef in batches and place aside.
3. Sauté the onion until softened then add the garlic. Return the meat to the saucepan. Stir in the flour. Add the remaining ingredients. Bring to a simmer then cover and place in the oven. Cook for 1½ hours. Potatoes could be baked in the oven during the last 45 minutes of cooking.
4. Great served topped with sour cream, corn chips and chopped spring onions.