Preparation time: 15 minutes
Cooking time: 120 minutes
800 g stewing steak
1 onion, chopped
2 medium carrots, thickly sliced on diagonal
2 tbsp plain flour
2 cups beef stock
¼ cup tomato sauce
¼ cup soy sauce
1 tbsp brown sugar
peas, baby green beans and sugar snap peas to serve
1. Preheat oven to 180°C. Cut beef into 2.5cm-3cm cubes. Season with salt and pepper, add 2 about tbsp oil, and mix well. Heat a
large frypan over a medium-high heat. Brown the beef in 2 or 3 batches. Remove each batch and place in casserole dish.
2. Reduce heat in the pan, add a little oil, add onion and carrot, cook for 1-2 minutes, and stir occasionally.
3. Sprinkle in flour and stir until the vegetables are coated. Gradually pour in stock, stirring well. Add the tomato and soy
sauce and sugar, 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. Serve with peas, baby green beans and sugar snap peas.
Cooktop method: 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 if needed during the cooking time to keep ingredients well covered.
Don’t rush the initial stage of browning the meat. This will make your casserole rich in colour and flavour. Brown the meat in
small batches over a medium-high heat.
Simmer the casserole gently and taste it to see if it’s ready. Stir occasionally and adjust the heat as it cooks if needed. When
it’s done the meat should be tender enough to fall apart easily with a fork.
Best beef cuts for or casseroling: Chuck or Boneless shin/Gravy beef (these cuts take 2-2½ hours to cook). Topside, Round and
Blade take 1-1½ hours to cook.