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Blade steak casserole

Recipe from: 6/1/2001 12:00:00 AM
Ingredients 14
Servings 4
Time 15 min


  • 1
    blade or chuck steak, cut into cubes
  • 75
  • olive oil
  • 40
  • 2
    onions, sliced
  • 3
    carrots, sliced
  • 2
    sticks celery, sliced
  • 1
    small red pepper, sliced
  • 450
    beef stock
  • 150
    red wine
  • 15
    tomato paste
  • 1
    bay leaf
  • 30
    mixed freshly chopped herbs
  • sprigs of thyme


2 hours
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.

Read more on: beef

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