Basic Beef Casserole

Ingredients (serves 6)

• 1 tbs olive oil
• 1kg beef chuck steak, cut into 3cm pieces
• 2 brown onions, coarsely chopped
• 2 celery sticks, coarsely chopped
• 1 carrot, peeled, coarsely chopped
• 2 garlic cloves, crushed
• 2 tbs plain flour
• 1 cup (250ml) dry red wine
• 2 cups (500ml) beef stock
• 1 x 400g can chopped tomatoes
• 1 bouquet garni (see note)

Method

1. Preheat oven to 150°C. Heat half the oil in a large flameproof casserole pan over medium-high heat. Add one-quarter of the beef and cook, turning occasionally, for 5 minutes or until brown all over. Transfer to a bowl. Repeat in 3 more batches with remaining beef, reheating pan between each batch.
2. Heat remaining oil in pan. Add the onion, celery, carrot and garlic and cook, stirring, for 5 minutes or until onion softens. Scatter the flour over the vegetable mixture and stir to combine. Cook, stirring, for 2 minutes or until well combined. Add the beef and red wine and bring to the boil. Cook, stirring, for 2 minutes or until wine reduces by half. Add the beef stock, tomatoes and bouquet garni and bring to a simmer. Remove from heat.
3. Bake in preheated oven, loosely covered, stirring occasionally, for 1 1/2-2 hours or until beef is tender and sauce thickens slightly. Taste and season with salt and pepper. Serve with mashed potato, if desired.

Notes

• 
  Bouquet garni is a collection of herbs - usually bay leaves, parsley stalks and thyme, tied together with kitchen string, or in a muslin pouch. Bouquet garni are available from the spice section in supermarkets.