- 1/4 cup (40g) plain flour
- 1kg beef chuck steak, cut into 3cm pieces
- 50g butter
- 1 tablespoon olive oil
- 12 pickling onions, peeled
- 250g button mushrooms
- 100g piece speck, cut into 1cm pieces
- 4 garlic cloves, crushed
- 2 cups (500ml) dry red wine
- 2 cups (500ml) Massel beef stock
- 2 tablespoons tomato paste
- 4 sprigs thyme
- 1 dried bay leaf
- 80g butter, melted
- 2 garlic cloves, crushed
- 2 teaspoons thyme leaves
- 4 pontiac potatoes, thinly sliced
- Steamed green beans, to serve
- Step 1Preheat oven to 160°C. Place the flour in a large bowl and season with salt and pepper. Add the beef and gently toss to lightly coat.
- Step 2Heat half the butter and oil in a flameproof casserole dish over high heat. Add one-quarter of the meat and cook, turning, for 5 minutes or until brown all over. Transfer to a plate. Repeat in batches with remaining beef.
- Step 3Heat remaining butter and oil in the pan. Add onions and mushrooms and cook, stirring occasionally, for 5 minutes or until onions are golden brown. Add speck and garlic and cook for 2 minutes or until heated through. Return beef to the pan and pour over the wine, stock and tomato paste. Bring to a simmer. Remove from heat. Add the thyme and bay leaf.
- Step 4Bake, covered, for 2 hours or until beef is tender. Remove from oven and increase heat to 200°C. Season with salt and pepper.
- Step 5Combine butter, garlic and thyme in a bowl. And the potato and toss to combine. Season with salt and pepper. Arrange potato evenly over the beef mixture. Bake, uncovered, for 30 minutes or until potato is golden brown and tender. Serve immediately with beans.
- Low carb
- Lower gi
Tip: Inexpensive chuck steak is tough but flavoursome, making it ideal for casseroles as slow cooking tenderises its connective tissues. Also try blade steak and boneless shin.
- Author: Sarah Hobbs
- Image credit: Chris Chen
- Publication: Notebook: