Ingredients
1.2kg beef chuck steak, trimmed, cut into 3cm pieces
2 tblsps plain flour
Salt and pepper, to taste
¼ cup olive oil
3 onions, sliced
2 tblsps fresh thyme leaves
2 cloves garlic, crushed
1 tblsp balsamic vinegar
2 tblsps traditional gravy powder
¼ cup boiling water
1½ cups beef stock
300g flat mushrooms, halved, thickly sliced
POTATO TOPPING
650g Sebago potatoes, peeled
25g butter, melted
Method
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Toss beef in flour seasoned with salt and pepper.
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Heat 2 tblsps of the oil in a large flameproof casserole dish (24-cup capacity) over a medium to high heat. Add beef in three batches. Cook, turning occasionally, until browned all over. Remove.
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Heat remaining oil in same dish over a medium heat. Add onions, thyme and garlic. Cook, stirring occasionally, until soft. Add balsamic. Cook, stirring, for 2 minutes. Return beef to dish. Stir in gravy powder blended with water and stock. Bring to boil, stirring constantly. Remove from heat. Cover with a tight-fitting lid.
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Cook in a moderately slow oven (160C) for 1 hour, 10 minutes. Remove from oven. Stir in mushrooms. Increase oven to hot (200C).
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Cook in a moderately slow oven (160C) for 1 hour, 10 minutes. Remove from oven. Stir in mushrooms. Increase oven to hot (200C).
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Return dish to oven. Cook, uncovered, for a further 50 minutes, or until potatoes are golden. Serve.
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This recipe originally appeared in New Idea's Comfort Food Classics, on sale July 10.
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New Idea
