Beef Casserole
Posted in : Dinner
Tags: Beef
2 tbsp olive oil, 1.5kg Coles Beef Chuck Casserole Steak (diced), 2 large onions (cut into thin wedges), 2 leeks, white part only (sliced), 2 garlic cloves (crushed), 4 sticks celery (trimmed, sliced), 2 large carrots (peeled, cut into 3cm pieces), 2 x 425g cans crushed tomatoes, 1/4 cup red wine, 1 cup Massel beef stock, Mashed potato (to serve), and Fresh parsley leaves (to serve)
Step 1
Heat 1 tablespoon oil in a large saucepan over high heat. Cook 1.5kg Coles Beef Chuck Casserole Steak, diced, in 4 batches, stirring, until browned. Transfer to a plate.
Step 2
Reduce heat to medium. Add remaining oil, 2 large onions, cut into thin wedges, 2 leeks, white part only, sliced, 2 garlic cloves, crushed, 4 sticks celery, trimmed, sliced and 2 large carrots, peeled, cut into 3cm pieces to pan. Cook, stirring often, for 5 minutes.
Step 3
Return beef to pan with 2 x 425g cans crushed tomatoes, 1/4 cup red wine and 1 cup Massel beef stock. Bring to the boil. Reduce heat to low and simmer, covered, for 1 hour. Uncover and simmer gently, stirring occasionally, for 30 minutes or until beef is tender.
Step 4
Divide half the casserole between 4 plates. Serve with Mashed potato, to serve or bread, sprinkled with Fresh parsley leaves, to serve. Set aside remaining casserole for High Pie (see notes).
Preparation: 15m – Cook: 2h – Serves: 4
Recipe notes
What is the secret to the best beef stew?
Take your time with the initial browning of the beef. We all get impatient at times and overcrowd the pan in order to get the job done more quickly, but resist this feeling. The browning creates the maillard effect which caramelises the surface of the beef releasing flavour molecules. The vegetables are then added to the same pan. As they sweat down they’ll lift any stuck on bits of browned beef (known as fond) which adds loads of flavour. Once the remaining ingredients are added it’s about giving the stew time. At first we simmer with pot covered until tender then uncovered in order for the sauce to reduce and thicken.
Why is my beef stew tough?
Apart from not cooking your stew for long enough, you may have used the wrong cut of beef. If you’re slow cooking beef the best cuts are the ones from the part of the cow that does all the work. We suggest using chuck steak as it is well marbled and stays tender through long cooking. You could also use brisket, bone-in ribs or beef osso bucco. You may think you’re doing your stew a favour by using a more expensive cut like rump or eye fillet, but these are too lean and will be dry and stringy.
