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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
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From Huey Hewitson. I have made some changes to suit us which is to omit 2 celery stalks diced and I cut the onion in chunky wedges and have added potatoes, have made potatoes and celery optional, Ingredients:
3 tablespoons soy sauce |
1 tablespoon worcestershire sauce |
1/4 cup plain flour |
1/4 teaspoon salt (or more if you wish) |
1/2 teaspoon pepper (freshly ground) |
3 bay leaves |
3 sprigs thyme (fresh) |
1 kg lean beef (cubed) |
3 garlic cloves (large, minced or 3 teaspoons of jarred garlic) |
1 carrot (medium sliced) |
1 onion (large fine sliced but i do chunky) |
6 new potatoes (small halved optional) |
2 celery ribs (sliced optional) |
1 cup red wine |
1 cup beef stock |
2 tablespoons parsley (fresh finely chopped) |
Directions:
1. Preheat oven to 180C fan forced (200C normal).
2. Whisk the soy, worcestershire, flour, seasonings, bay leaves and thyme sprigs in a casserole dish (or heavy bottomed pot that can go into the oven).
3. Briefly cook over a medium heat until the flour has dissolved.
4. Add the cubed beef, garlic, carrot, (potatoes and celery if using), onion, red wine and beef stock.
5. Stir with a wooden spoon, cover and cook in the oven for about 1 1/2 hours until the beef is tender, stirring a couple of time.
6. Taste the sauce for seasoning and adjust if required.
7. If not using the potatoes serve with mashed potatoe or rice.
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