In a large saucepan, heat olive oil over medium heat. Add onions and beef and cook for about 7 to 10 minutes, stirring occasionally to evenly brown meat. Add carrots, potatoes, beef broth, salt, and pepper. Reduce heat to a simmer and cook, covered, for about 30 minutes.

In a small glass or ceramic bowl, combine yoghurt, ketchup, and flour with a whisk. Pour mixture into the hot stew and stir to combine. Cook for a few more minutes to thicken. Add parsley, stir in well, and serve warm.

Makes 4 servings.



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