• 1kg round steak cut into 3-4cm chunks
  • 1 onion, diced
  • 1-2 sticks celery, finely diced
  • 2 carrots, finely diced
  • 1 zucchini, sliced
  • 2 Tbsp. Tapaioca (Arrowroot), corn flour or plain flour
  • 1/3 Cup dry red wine
  • 11/2 Cups beef stock BONE BROTH
  • 2 Tbsp. tomato paste
  • 1-2 cloves garlic, crushed
  • 1 Tbsp butter
  • 2 bay leaves
  • Salt and pepper to taste
  • Chilli flakes (optional)


  • Preheat oven to 170oC
  • I used a large cast iron pot with a lid, but you can use any casserole dish with a lid.
  • Heat pot on medium-high heat on the stovetop.
  • Add butter to pot and melt, then add in onion, celery and carrot. Cook stirring for 2 mins until the onion begins to go soft. Add the garlic and chilli.
  • Sprinkle the beef with some salt and pepper and coat it in the flour.
  • Turn the heat up to high.
  • Put the beef in the pot and cook, stirring for 3-5 mins until it starts to brown.
  • Stir in the tomato paste, and zucchini and then pour in the wine and bring to the boil.
  • Pour in the stock and add the bay leaves.
  • Bring the stock to the boil. Make sure you stir it to get all the flavour off the bottom of the pan.
  • Put the lid on and place the pot in the oven. Cook for 30 mins.
  • Take the pot out and give the beef a stir. If the liquid isn’t thick enough, put it back on the top of the stove on medium heat with the lid off and allow the liquid to reduce.
  • Serve with mashed potato and sweet potato.

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