Anyone that knows me, knows I love Donna Hay!! This recipe is a modified version of her ‘Red wine and beef simmer.’ We have enjoyed this recipe many times, however we have recently modified it to make it an entire meal for Abi to enjoy as well!
- 1kg beef blade steak, chopped into 1cm cubes
- Plain flour (for dusting)
- ¼ cup of olive oil
- 1 brown onion, chopped
- 4 garlic cloves, crushed
- 2-3 cups of chopped vegetables (we have used potatoes, sweet potatoes, carrots, celery, parsnip, pumpkin – all chopped into 1cm cubes)
- 1 cup red wine (optional, I add the wine as the alcohol cooks off)
- 2 ½ cups beef stock
- 400g can crushed tomatoes
- 4 bay leaves
- 4 sprigs of thyme
- Preheat the oven to 180oC
- Place the beef and flour in a plastic bag and shake the bag so that the beef is covered with a light dusting of flour.
- Heat 2 tablespoons of oil in a large ovenproof dish over high heat. Add the meat (shake off any excess flour).
- Cook the meat for 3-4minutes or until browned. Remove from the pan and set aside.
- Add the remaining oil and the onion and garlic. Cook for 3 minutes or until golden.
- Gradually add the wine and cook for 2-3 minutes or until reduced by half.
- Add the beef and remaining vegetables back to the dish, also adding the stock, tomatoes, bay leaves, thyme.
- Bring to the boil, cover tightly and cook in the oven for 1-1.5hours and beef is tender.
I prefer to add the salt and pepper once I have taken Abi’s portion out. This recipe freezers really well, we always have some in the freezer for the nights I can’t be bothered cooking!