Blade steak casserole

Ideas
4 servings Prep: 15 mins, Cooking: 2 hrs
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Beef

By Food24 November 03 2009
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Ingredients (13)

1.00 kg beef — blade or chuck steak, cubed
75.00 g flour
40.00 g butter
2.00 onion — sliced
3.00 carrots — sliced
2.00 celery stalks — sliced
1.00 red pepper — small, sliced
450.00 ml stock — beef
150.00 ml wine — red
15.00 ml tomato paste
1.00 bay leaves
30.00 ml fresh mixed herbs — chopped
fresh thyme — sprigs
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Method:

Preheat oven to 180 ºC. Toss steak in flour, mixed with salt and pepper, and shake off excess. Heat a little oil with butter in a frying pan. Sear the meat in batches, adding more oil and butter as necessary, until meat is browned. Transfer to an ovenproof casserole dish.
Heat 15 ml oil in frying pan, add vegetables and cook over medium heat for 10 minutes. Stir in the stock, wine, tomato paste and herbs and bring to the boil.
Add to the meat, stir well and add salt and pepper to taste. Cover and bake for 2 hours, or until the meat is tender. Serve with small baked potatoes and sprinkled with thyme leaves. Serves 4.



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