BEEF & RED WINE CASSEROLE
SERVES 6 PREP 20 MINS COOK 1½ HOURS PER SERVE 1800kJ COST $$
• 1kg beef chuck steak (see tip), trimmed, cubed• ¼ cup seasoned flour• ¼ cup olive oil• 2 carrots, trimmed, chopped• 2 celery stalks, chopped• 1 onion, chopped• 2 garlic cloves, crushed• 4 cups beef stock• 400g can diced tomatoes• ¾ cup red wine• 4 thyme sprigs, plus extra to serve• 2 fresh bay leaves• mashed potato, to serve 1 Preheat oven to moderate, 180°C. Toss meat in seasoned flour, shaking off excess.
2 In a large flameproof casserole dish, heat 2 tbsp oil on high. Brown meat in 3 batches, 3-4 mins each. Transfer to a plate.
3 In same pan, heat remaining oil on medium. Saute carrot, celery, onion and garlic, 3-4 mins.
4 Return meat to pan with stock, tomatoes and wine.…
