Ingredients
- 1/4 cup plain flour
- 1 kilogram beef, chuck steak, trimmed, cut into 5cm pieces
- 2 tablespoons olive oil
- 2 leeks, trimmed, halved length way, thinly sliced
- 2 garlic cloves, crushed
- 200 grams button mushrooms, halved
- 2 carrots, peeled, thickly sliced (medium size)
- 2 stalks celery, sliced
- 2 x 400 gram can's toamato's
- 1 tablespoon worcestershire sauce
- 1/2 cup beef stock
- Salt and pepper to taste
How to Make
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Step 1: Preheat oven to 180°C/160°C fan-forced. Dust beef in flour, shaking off excess.
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Step 2: Heat 1 tablespoon of the oil in a large frying pan over medium-high heat. Cook beef, in batches, until evenly browned. Transfer to a casserole dish
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Step 3: Heat the remaining 1 tablespoon of oil in the pan over medium heat. Add leeks. Cook, stirring often, for 3-4 minutes until just softening.
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Step 4: Add the garlic, mushrooms, carrots and celery. Cook, stirring often, for 3 minutes. Stir in tomatoes, Worcestershire sauce and stock then bring to the boil
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Step 5: Pour the tomato mixture over beef & stir to combine. Cover and bake, stirring twice, for 2 hours or until beef is very tender.
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Step 6: Season to taste. Serve with potato mash if desired.
We hope you enjoy this recipe!
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