Beef chuck casserole 2tbsp olive oil 1.5kg beef chuck or rump (boneless beef) 2 large brown onions, diced 2 leeks (white part only) 2 Garlic cloves, crushed 4 celery sticks, sliced 2 large carrots, peeled, sliced 2 cans diced tomato 1/4 cup red wine 1 cup beef stock Method: 1. Cut up & wash all veges thoroughly. (especially leek) 2. Heat 1 tbsp oil in a large saucepan (slow cooker or crock pot) over high heat. Cook beef in 4 batches, stirring until browned. Transfer to plate (or bowl) 3. Reduce heat to medium. Add remaining oil, onions, leek, garlic, celery & carrots to pan. Cook, stirring often for 5 mins. 4. Return beef to pan with tomatoes, wine & stock. Bring to boil & reduce heat to low & simmer, covered for one hour. Uncover & simmer gently, stirring occasionally for 30 mins or until beef is tender. - I added about 1/3 cup of brown sugar to my crock pot to sweeten it up a bit. I also cooked everything up then left it on low for 6 hours. The longer its on the more tender the meat is I found.
Posted on: Mon, 17 Nov 2014 01:58:12 +0000
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