- Serves: 4
- Preparation: 10 mins
- Cooking: 15 mins
Beef chuck braised in in the oven with carrots, onion, mushrooms, zucchini with a red wine sauce.
- 800g chuck steak, trimmed of fat and diced
- 2 tbsp plain flour
- 2 tbsp olive oil
- 1 medium brown onion, sliced
- 2 medium carrots, cut into large pieces
- 200g mushrooms, quartered
- 300ml red wine
- 500ml salt-reduced beef stock
- 2 medium zucchini, cut into large pieces
Place the beef in a bowl and toss in flour. Preheat oven to 170⁰C
Add 2 tsp of oil to a large casserole dish over high heat, add half the beef and cook until browned on both sides. Remove from casserole dish and repeat process with 2 tsp oil and remaining beef. Set aside.
Add the remaining oil and the onion, carrots and mushrooms to the casserole dish. Cook, stirring for 3 minutes or until lightly coloured. Add the red wine, beef stock and beef to the dish and bring to the boil.
Cover and cook in the oven for 2 hours or until the meat is tender. Add the zucchini for the final 20 minutes of cooking time.
Serve with mashed potato, lemon zest and chopped parsley.
Sourced from Meat & Livestock Australia