INGREDIENTS:
- 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)
METHOD:
- 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.