This recipe is thanks to Meat and Livestock Australia
Preheat oven to 180°C. Cut beef into 2.5cm- 3cm cubes. Season with salt and pepper, add 2 tbsp oil, and mix well. Heat a large frypan over a medium-high heat. Brown the beef in2 or 3 batches. Remove each batch and place in casserole dish.
Reduce heat in the pan, add a little oil, add onion, celery and carrots, cook for 1–2 minutes, and stir occasionally.
Sprinkle in the flour and stir until the vegetables are coated. Gradually pour in stock and add the tomato paste, stirring well. Add the potato and herbs, stir until the mixture boils. Add to the casserole dish, stir to combine. Cover the casserole dish, place in oven, and cook until the beef is very tender. Stir every 40 minutes or so, add water if needed to keep the ingredients just covered.
Place the browned beef and other ingredients in a heavy-based pot. Partially cover, keep the heat low. Simmer until the meat is very tender. Stir occasionally; add water or stock if needed during the cooking time to keep ingredients well covered.
This recipe can be easily adapted . All you need to keep in mind is that for each kilogram of beef you’ll need 3 to 3½ cups of liquid in total (like stock, canned tomatoes etc).
Swap 1 cup of stock with wine, slice the onion and omit the other vegies. In the last 30 mins cooking time roast eggplant slices and red capsicum, gently stir them into the cooked casserole to serve.
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