INGREDIENTS
- Cleaver’s organic beef chuck steak
- Onions
- Carrots
- Celery
- Plain flour
- Tomatoes
- Baby spinach leaves
- Beef stock
- Worcestershire sauce
- Oil
METHOD
- Preheat the oven to 180°C (160° fan-forced). Place beef in a large snap lock bag or dish, add half the oil, season and mix well. Heat a large ovenproof casserole dish over medium-high heat. Brown the beef in 2 or 3 batches, setting beef aside on a plate.
- Reduce heat to medium and add remaining oil. Add onion, carrot and celery, cook, stirring, for 4 to 5 minutes.
- Sprinkle in flour and stir until vegetables are coated. Gradually pour in stock stirring well.
- Return beef to the pan with any juices and add tomatoes and Worcestershire sauce, stirring until the mixture boils.
- After all ingredients are added, cover casserole dish place in oven and cook until beef is very tender (2 to 2 ½ hours), stirring occasionally, adding extra stock or water if necessary.
- Remove from oven, stir in baby spinach leaves and set aside, covered, for 2 minutes. Serve beef with mash and green beans, sprinkle with parsley to serve.
Recipe and image sourced from Meat and Livestock Australia.
