1kg beef blade steak, chopped
plain flour, for dusting
1/4 cup olive oil
1 brown onion, chopped
4 garlic cloves, crushed
1 cup red wine
2 1/2 cups beef stock
400g can crushed tomatoes
4 bay leaves
4 sprigs thyme
sea salt and cracked black pepper
mashed potato, to serve
Preheat oven to 180C (350F).
Place the beef and flour in a bowl and toss to coat, shaking off any excess.
Heat 2 tablespoons of the oil in a large ovenproof frying pan over high heat.
Add the meat and cook for 3-4 minutes or until well browned
Remove from the pan and set aside.
Add the remaining oil to the pan and add the onion and garlic.
Cook for 3 minutes or until golden.
Gradually add the wine and cook for 2-3 minutes or until reduced by half.
Add the beef back to the pan and add the stock, tomatoes, bay leaves, thyme, salt and pepper.
Bring to the boil, cover tightly and cook in the oven for 1 1/2 hours or until beef is tender.
Serve with potato mash.
Serves 4
Courtesy of Donna Hay (SIMPLE ESSENTIALS - beef, lamb and pork cook book)
Deeeeeelish and perfect for chilly winter nights.
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| I added some steamed green beans... I love the flavour and they are so good for you! But also for a splash of colour... |
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