One of winter’s greatest pleasures is making slow-cooked meals – they’re comforting, timesaving and, because they use less expensive cuts, they’re penny pleasing.
Ingredients
- 1 1/2 Massel beef style stock cubes
- 375ml boiling water
- 2 tablespoons olive oil
- 1.3kg beef chuck steak, cut into 4cm pieces
- 175g rindless bacon, coarsely chopped
- 1 brown onion, finely chopped
- 3 garlic cloves, finely chopped
- 2 tablespoons plain flour
- 2 tablespoons tomato paste
- 500ml (2 cups) red wine
- 1 tablespoon chopped fresh thyme
- 2 dried bay leaves
- 30g butter
- 1 bunch spring onions (globe onions), trimmed, halved
- 250g button mushrooms
- 1/3 cup chopped fresh continental parsley
- Mashed potato, to serve
Method
- Step 1Preheat oven to 180ºC. Combine stock cubes and water in a jug. Heat 2 teaspoons of oil in a flameproof casserole dish over medium-high heat. Cook one-third of the beef for 2-3 minutes or until golden. Transfer to a plate. Repeat, in 2 more batches, with oil and remaining beef.
- Step 2Heat the remaining oil in the dish. Add the bacon, brown onion and garlic. Cook, stirring occasionally, for 5 minutes or until golden. Add the flour and tomato paste. Cook, stirring, for 1 minute. Gradually add the wine, stirring constantly, until well combined.
- Step 3Add the beef, stock, thyme and bay leaves to the bacon mixture. Cover and bake for 2 hours.
- Step 4Meanwhile, melt butter in a frying pan over medium-high heat. Cook the spring onion and mushrooms, stirring, for 5 minutes or until golden.
- Step 5Add mushroom mixture to the dish. Bake, covered, for a further 15 minutes. Stir in the parsley. Season with salt and pepper. Serve with mash.
- High protein
- Low carb
- Low sugar
- Lower gi
Nutrition
2275 kj
Energy
31g
Fat Total
11g
Saturated Fat
2g
Fibre
51g
Protein
163mg
Cholesterol
728.83mg
Sodium
2g
Carbs (sugar)
6g
Carbs (total)
Notes
Stove Carry out steps 1 and 2 in a large flameproof casserole dish. In step 3, reduce heat to low and cook, covered, stirring occasionally, for 1 hour 45 minutes. Carry out step 4. Add the mushroom mixture to the dish and cook, uncovered, for a further 30 minutes. Stir in the parsley and season with salt and pepper. Serve with mash.
Slow cooker Reduce water to 250ml (1 cup). Carry out steps 1 and 2 in a large frying pan. In step 3, transfer to a slow cooker and cook on high for 4 hours. Carry out step 4. Add the mushroom mixture to the slow cooker. Cook, uncovered, for 30 minutes. Stir in the parsley and season with salt and pepper. Serve with mash.
Pressure cooker Reduce water to 250ml (1 cup). Carry out steps 1 and 2 using a pressure cooker. In step 3, seal the pressure cooker and cook on high until the steam escapes at a constant rate and there is a regular hissing sound. Reduce heat to low and cook for 20 minutes. Release the steam following the manufacturer’s instructions. Carry out step 4. Add the mushroom mixture to the pressure cooker and simmer on medium-high heat, uncovered for 10 minutes (or longer if a thicker sauce is required). Stir in the parsley and season with salt and pepper. Serve with mash.
- Author: Alison Adams
- Image credit: Rob Palmer
- Publication: Australian Good Taste