Preparation: 10 minutes | Cooking: 2 hours 15 minutes | Serves: 4
This one-pot wonder is the perfect winter warmer. All you need to do is brown the meat, add the veggies, add the stock then pop it in the oven and dinner is done! Serve with creamy mashed potatoes or small elbow/shell pasta. This recipe is brought to you via Beef and Lamb, where you can find fantastic recipes, nutritional information, cooking tips and more.
- 1 kg chuck or boneless shin/gravy beef
- 1 medium red onion, cut into wedges
- 300 g button mushrooms
- 1 tbsp plain flour
- 3 cups beef stock
- ¼ cup tomato paste
- 3 large potatoes, peeled, cut into large dice
- 1-2 bay leaves (fresh or dried)
- 4 sprigs fresh thyme or small sprigs of rosemary or parsley
- Preheat oven to 180°C. Cut beef into 2.5cm-3cm cubes. Season with salt and pepper, add 2 tbsp oil, mix well. Heat large frypan over a medium-high heat. Brown the beef in 2 or 3 batches. Remove each batch and place in casserole dish.
- Reduce heat in pan, add a little oil, add onion and mushrooms, cook for 1–2 minutes, and stir occasionally.
- Sprinkle in the flour and stir until the onion and mushrooms are coated. Pour in stock gradually 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 necessary to keep the ingredients just covered.
- Put 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 and add water or stock if necessary to keep all ingredients covered.