Beef Casserole

Comfort food at its best, perfect to make ahead for busy weeknights or to indulge in during a cosy weekend. Uses chuck (braising/casserole) steak, a cheaper cut of beef that is cooked slowly in a rich gravy with potatoes and carrots until it becomes fall-apart tender. Just 10 minutes of prep, then let the stove do the rest.

Ingredients

• 800 g beef chuck (braising/casserole) steak, cut into bite-sized pieces
• 2 tsp sea salt flakes
• 1 tsp freshly cracked black pepper
• 2 tbsp olive oil
• 2 brown onions, finely diced
• 1 tbsp roughly chopped garlic
• 1 tbsp tomato paste
• 35 g plain flour
• 250 ml dry red wine
• 1 litre water
• 2 tsp beef stock powder (bouillon)
• 4 sprigs of thyme or 1 tsp dried thyme
• 1 bay leaf
• 1 tsp sugar
• 4 large carrots, peeled and sliced diagonally
• 500 g baby potatoes, cut in half
• Crusty bread, to serve

Method

1. Sprinkle the beef with the salt and pepper.
2. Heat the olive oil in a large, heavy-based frying pan over medium–high heat. Cook the beef in two batches for 3–5 minutes, turning with tongs until browned all over. Set aside on a large plate.
3. Use 60 ml of water to deglaze the pan if necessary, scraping up any sticky bits. Add the onion and garlic and cook for 3–5 minutes until softened.
4. Stir through the tomato paste and return the beef, along with all the pooled juices, back into the pan.
5. Stir in the flour until dissolved before adding the red wine. Stir for 1–2 minutes until it has evaporated by half.
6. Add the water, beef stock, thyme, bay leaf and sugar. Cover, reduce to the lowest heat setting and cook for 2 hours.
7. Add the carrots and potatoes, stir so they are just submerged, then cover and cook for 1 hour more.
8. When finished, the beef should easily pull apart with a fork. If still firm, continue cooking in 20-minute intervals.
9. Add 60 ml of water if the sauce is thickening too much and catching on the bottom.
10. Serve with crusty bread.

Tips

• This recipe works best with chuck steak – a more economical cut that becomes meltingly tender with slow cooking.
• The red wine adds depth of flavour but can be omitted if preferred – replace with extra water.
• You could substitute or add other root vegetables like parsnips or turnips.
• Refrigerate for up to 3 days or freeze for up to 2 months. Thaw completely before reheating.
• Make ahead: The entire dish can be made ahead and reheated without losing tenderness or flavour.