Preparation Time 30 minutes
Cooking Time 2 hours 20 minutes
1 kg chuck or boneless shin/gravy beef
¼ cup brandy
100 g green olives
100 g slivered almonds
2 medium brown onions, peeled and quartered
2 large tomatoes, skinned and quartered
2 cloves garlic, peeled
1 carrot, cut into 4 pieces
2 cups beef stock
1 cup red wine
2 tbsp chopped parsley
mashed potato or buttered pasta to serve
- 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.
- Reduce heat in the pan, add the brandy to pan (taking care that the saucepan may flame up). When it has come to the boil add the onion, tomato, almonds and olives. Toss in the garlic and carrots and pour in the red wine and stock and bring to the boil.
- 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. To serve stir parsley through the casserole and serve with mashed potato or pasta.
- 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.
- Note: Recipe courtesy of Jason Roberts.
- 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.