serves
4-6
prep
20 minutes
cook
2 hours
difficulty
Easy
serves
4-6
people
preparation
20
minutes
cooking
2
hours
difficulty
Easy
level
Stream free On Demand
One Or One Hundred
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
- 750 g oyster blade beef, cut into 3 - 4 cm pieces
- 1 tbsp plain flour
- 1 pinch nutmeg
- ¼ tsp salt
- 1 pinch mild paprika
- 2 - 3 tbsp olive oil
- ½ onion, diced
- 2 tbsp tomato paste mixed, with a bit of warm water
- 1 tsp brown sugar
- 1½ carrots, cut into 1 cm rounds
- 250 ml (1 cup) beef stock
- 1 tbsp white vinegar
- 1 tbsp Worcestershire sauce
- mashed potato, to serve
- parsley leaves, picked, to serve
Instructions
- Cut the beef into 3–4 cm pieces. Mix the flour, nutmeg, salt and paprika in a large bowl. Add the beef and toss to coat well.
- Heat the olive oil in a large heavy based saucepan over medium–high heat. Cook the beef, in small batches until browned on all sides, then set aside.
- Add a little more oil to the pan, then cook the onion for 3 - 4 minutes or until softened. Return the beef to the pan, add all the remaining ingredients and stir to combine well. Bring to a simmer, then reduce the heat to low, cover and simmer, stirring occasionally, for 1½ - 2 hours or until the meat is tender (or "until it's ready" as mum would say). Alternatively, you can transfer the pan to the oven and bake at 160˚C for the same amount of time).
- Serve with mashed potato and a sprinkling of parsley.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
One Or One Hundred
