Caroline and Georgina Evers-Swindell show us how to cook this simple but delicious beef casserole.
- 1kg lean Quality Mark beef blade or chuck steak, trimmed and cut into 5cm cubes
- 3 Tbsp oil to pan fry
- 1 large onion, peeled and chopped
- 1 Tbsp minced garlic
- 4 Tbsp flour
- 4 cups beef stock
- Salt and pepper to taste
- 2 cups diced vegetables eg celery, capsicums, carrots, potatoes
- 4 sprigs fresh thyme
Brown the meat in 2-3 batches with the oil in a heavy-based pan. Transfer to a casserole dish. Gently fry the onions and garlic for 2-3 minutes in the same pan. Sprinkle over the flour and stir well until the onions and garlic are well coated.
Gradually pour in the stock and bring to the boil, stirring well, to make a smooth sauce. Season to taste. Add the diced vegetables and thyme and pour the sauce over the beef and vegetables.
Cover and cook in a pre-heated 160°C oven for 1½ to 2 hours or until very tender.
Other Iron Maiden Recipes: Beef Stirfry, Roast Lamb, Mince Wraps, Beef Steaks, Lamb Chops
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