Beef and red wine casserole
Ingredients • 1kg chuck steak • 1/3 cup seasoned plain flour • 2 tablespoons olive oil • 1 cup red…
Ingredients
• 1kg chuck steak
• 1/3 cup seasoned plain flour
• 2 tablespoons olive oil
• 1 cup red wine
• 1 1/4 cups beef stock
• 12 pickling onions, peeled
• 500g carrots
• 250g button mushrooms
• 400g chat potatoes, halved
Method
Step 1
Preheat oven to 160°C. Cut 1kg chuck steak, into 2.5cm pieces and dust with 1/3 cup seasoned plain flour. Heat 2 tablespoons olive oil in a stoveproof and ovenproof dish over medium-high heat. Cook meat in 4 batches, adding oil if needed. Remove all meat from pan.
Step 2
Increase heat to high. Add 1 cup red wine. Bring to boil, scraping base of pan to remove sediment. Add 1 1/4 cups beef stock. Bring to the boil. Remove from heat.
Step 3
Add 12 pickling onions, peeled, 500g carrots, cut into 4cm pieces, 250g button mushrooms and 400g chat potatoes, halved. Return the beef to the pan. Toss until combined. Bake for 2 hours or until the meat is tender. Serve with crusty bread.
