Preparation Time 15 minutes
Cooking Time 2 hours
500g Jack Purcell chuck or boneless shin/gravy beef
6 small onions, peeled and left whole
2 carrots, thickly sliced
1 cup beef stock
1 cup red wine
2 tbsp tomato paste
200 g button mushrooms
mashed potatoes and steamed green vegetables to serve
- Preheat oven to 180°C. Cut beef into 2.5cm-3cm cubes. Season with salt and pepper, add a little oil, and mix well. Heat a large frypan over a medium-high heat. Brown the beef in 2 batches. Remove each batch and place in casserole dish.
- Reduce heat in the pan, add a little oil, add onions, carrots and tomato paste, cook stirring for 1 minute.
- Gradually pour in stock and wine, stirring well. Add the tomato paste, stir until the mixture boils.
- Add to the casserole dish, stir to combine. Cover the casserole dish, place in oven, and cook for 1 hour. Add the mushrooms. Return to 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. Serve with mashed potato and steamed green vegetables.
- 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.
- 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.
- A casserole will keep for up to 2 to 3 days in the refrigerator. Casseroles should be refrigerated immediately after the steam from cooking has evaporated. Place the hot casserole into a shallow container in the fridge so it cools quickly. Do not leave it to cool completely on the bench. To serve bring it slowly to the boil over a medium heat, reduce heat and simmer for about 3 minutes, or until the meat and sauce are both thoroughly hot.
- 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.