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(PHOTO: Magazine Features)
Prep Time: 20 minutes
Servings: 6
Cooking Time: 90 minutes
Ingredients
- - CASSEROLE
- 1kg - beef chuck steak, trimmed, cubed
- 62,5ml - seasoned flour
- 62,5ml - olive oil
- 2 - carrots, trimmed, chopped
- 2 - celery stalks, chopped
- 1 - onion, chopped
- 2 - garlic cloves, crushed
- 1l - beef stock
- 1can - diced tomatoes
- 18,5ml - red wine
- 4 - thyme sprigs
- 2 - fresh bay leaves
- - salt and pepper
- - TO SERVE
- - extra thyme sprigs
- - mashed potatoes
Method
Preheat the oven to 180°C.
1. Casserole Toss the meat in seasoned flour. Shake off any excess.
2. In a large flameproof casserole dish, heat 2 tablespoons of the oil on high. Brown the meat in
3. batches, for 3-4 minutes each, then transfer to a plate. 3 In the same flameproof dish, heat the remaining oil on medium. Sauté the carrots, celery, onion and garlic for about 3-4 minutes.
4. Return the meat to the dish, adding the stock, tomatoes and wine. Add the thyme and bay leaves and season with salt and pepper.
5. Bring to the boil, stirring occasionally, then cover and bake for 1 hour. Then bake uncovered for another 30 minutes until the meat is very tender.
6. To serve Top with extra thyme and serve with mashed potatoes.
