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olive oil chuck steak onion flour beef stock tomatoes tomato Worcestershire sauce carrots potatoes butter Steamed broccolini
Viewed: 92 - Published at: 3 years agoIngredients
- 2 tbsp olive oil
- 3 1/3 lbs chuck steak, cut into 1-inch cubes
- 1 None onion, chopped
- 1 tbsp flour
- 1 cup beef stock
- 1 can (14 oz) diced tomatoes
- 1 tbsp tomato paste
- 2 tsp Worcestershire sauce
- 2 None carrots, thickly sliced
- 1 1/2 lbs potatoes, peeled and halved
- 2 tbsp butter, chopped
- None None Steamed broccolini, to serve
Method
- Preheat the oven to 350°F. Heat half the oil in a Dutch oven on high heat. Cook steak in batches for 3-4 mins, until browned. Remove and set aside.
- Heat remaining oil in pan on medium heat. Saute onion for 3-4 mins, until soft. Add flour and stir for 30 seconds. Gradually mix in stock, stirring and scraping bottom of pan. Add tomatoes, tomato paste, Worcestershire sauce and steak.
- Bake, covered, for 1 hour. Stir in carrots and bake for 30 mins.
- Meanwhile, cook potatoes in a saucepan of boiling water for 10 mins. Drain, cool and coarsely grate. Place in a bowl and season to taste. Uncover casserole and spread potato over the top. Dot with butter. Bake, uncovered, for 20 mins, until golden. Serve with broccolini.
