Preparation Time 15 minutes
Cooking Time 3 hours
1 kg chuck or boneless shin/gravy beef, cut into 3cm pieces
2 tbsp olive oil
1 large brown onion, thinly sliced
2 medium carrots, peeled, thickly sliced
2 celery stalks, sliced
1 large fennel bulb, roughly chopped
2 tbsp plain flour
2 cups (500ml) beef stock
400 g can diced tomatoes
1 tbsp Worcestershire sauce
1 tbsp soy sauce
5 sprigs fresh thyme
1 small bunch silverbeet, stems trimmed, leaves shredded
⅓ cup parsley leaves, roughly chopped
Mashed potato, steamed green beans, to serve
- Preheat the oven to 180°C (160° fan-forced). Place beef in a large snap lock bag or dish, add half the oil, season and mix well.
- Heat a large ovenproof casserole dish over medium-high heat. Brown the beef in 2 or 3 batches, setting beef aside on a plate.
- Reduce heat to medium and add remaining oil. Add onion, carrot, celery and fennel and cook, stirring, for 4 to 5 minutes.
- Sprinkle in flour and stir until vegetables are coated. Gradually pour in stock stirring well. Return beef to the pan with any juices and add tomatoes, sauces and thyme, stirring until the mixture boils.
- Cover casserole dish, place in oven and cook until beef is very tender (2 to 2 ½ hours), stirring occasionally, adding extra stock or water if necessary. Remove from oven, stir in silverbeet and set aside, covered, for 10 minutes.
- Serve beef sprinkled with parsley with mash and green beans
- 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.
- Swap silverbeet for English spinach or baby spinach.
- Add some chilli flakes for a spicier casserole.
- 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 (2 to 2 ½ hours). Stir occasionally, adding extra stock or water if necessary. Remove from heat, stir in silverbeet and cover for 10 minutes.