- 2 bay leaves
- 3 sprigs fresh thyme
- 3 stalks fresh flat-leaf parsley
- 1kg chuck steak, excess fat trimmed,
- cut into 3cm cubes
- 2 tablespoons plain flour
- 2 tablespoons olive oil
- 1 medium (150g) brown onion, chopped
- 2 medium (240g) carrots, halved, sliced thickly
- 2 (300g) celery stalks, trimmed, sliced thickly
- 2 garlic cloves, crushed
- 1 cup (250ml) dry red wine
- 1 cup (250ml) salt-reduced beef stock
- 400g can diced tomatoes
- 2 tablespoons chopped flat-leaf parsley
Preheat oven to 160°C (140°C fan-forced). Make a bouquet garni by tying together the bay leaves, thyme and parsley with kitchen string; set aside. Toss beef in seasoned flour until well coated; shake away excess flour.
Heat 2 teaspoons of the oil over medium-high heat in a large casserole dish. Cook half the beef, turning, until browned on all sides. Remove from dish. Repeat with another 2 teaspoons of oil and remaining beef. Add the remaining oil to the same dish and cook the onion, carrot and celery over medium heat for 2 minutes or until browned lightly. Add the garlic and cook, stirring, for 1 minute or until garlic is aromatic.
Add the wine to the dish and bring to the boil over medium-high heat. Cook, stirring, until the wine is reduced by about half.
Return all the beef and any juices to the dish with the stock, tomatoes and bouquet garni; stir to combine. Bring to the boil. Cover and place in oven for 2 hours or until meat is very tender. Remove bouquet garni. Serve casserole sprinkled with parsley and accompanied by mashed or boiled potatoes, if desired.
Thanks again for everyone who contributed their recipes and referred us to great internet recipes! If you have any good beef recipes yourself please email them to us so that we can try them and put them in the next welcome letter!
Recipe: The Australian Woman’s Weekly