Braised Steak Casserole
This beef stew recipe results in melt-in-the-mouth meat in a richly flavoured gravy. With the cooler weather upon us you will and your family will love this!
1 kg of crosscut blade steak
2 tbsp of olive oil
500 ml of beef stock
100 ml of a good red wine
Salt and pepper
150g of fresh mushrooms, sliced
2 medium onions, diced
1 cup of flour seasoned with ΒΌ tsp. salt and 1 tsp. of dried Mediterranean herbs
  • Cut the steak into bite size pieces, dip in the seasoned flour and shake off excess flour.
  • In a large pan, heat the oil and brown the meat in small batches
  • Add the onions and cook until softened, then add beef stock, red wine and water until the meat is just covered. Heat until the dish just comes to a simmer.
  • Cook covered for 90 minutes or until the beef is tender. Check the level and consistency of sauce from time to time while cooking, add water if necessary.
  • Adjust seasoning and add roughly chopped mushrooms, cook for a further 15 minutes until mushrooms are soft and cooked and serve on a butter rich potato mash with steamed green beans.