Ingredients
- 1 tablespoon olive oil
- 1 kilogram beef blade steak (lean, trimmed of all fat and cut into 2.5cm cubes)
- Freshly ground black pepper
- 2 tablespoons whole wheat flour (wholemeal plain flour or gluten-free flour)
- 125 ml red wine (1/2 cup)
- 250 ml low-salt beef stock (or gluten-free stock, 1 cup)
- 2 tablespoon tomato paste (no-added-salt)
- 1 can (400 gram) crushed tomatoes (no-added-salt)
- 200 grams mushrooms (small button)
- 200 grams cap mushrooms, thickly sliced
- 3 carrots, cut into chunks
- 750 grams potatoes (Carisma potatoes, unpeeled and cut into chunks)
- 4 garlic cloves, peeled
- 2 sprigs thyme, leaves removed
- 2 sprigs rosemary, leaves removed
- 150 grams green beans (timed and halved diagonally)
- Chopped parsley, to serve (optional)
How to Make
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Step 1: Preheat oven to 140C (fan forced).
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Step 2: Heat half the oil in a large heavy based stovetop-proof and ovenproof dish over medium high heat.
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Step 3: Season the beef with black pepper then toss in flour and add half the beef to the dish and cook on the stovetop, stirring often, for 2 to 3 minutes or until lightly browned and transfer to a plates, set aside and repeat with the remaining oil and beef.
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Step 4: Add the wine to the dish and increase the heat to high to deglaze and cook, sitrring and scraping base of the dish, for 2 minutes.
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Step 5: Now add the stock, tomato paste and crushed tomatoes and bring o a simmer, then return meat to the dish and stir in the mushrooms, carrots, potatoes, garlic and herbes and cover, transfer to the oven and cook stirring once, for 2 1/2 hours or until vegetables and meat and very tender.
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Step 6: Stir in the beans and return to the oven for 15 minutes.
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Step 7: Serve the casserole sprinkled with a little parsley, if you like.
We hope you enjoy this recipe!
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