This meaty dish features root vegetables and a simple, flavorful sauce, and the result is wonderful. Serve this with broccoli or green peas, as a complete meal. The whole family will really love this dish.
Prep Time:25 mins
Cook Time:50 mins
Total Time:1 hour 15 mins
2lb 2oz (1 kg) trimmed braising steak, in 2-inch (5cm) cubes
1 tablespoon vegetable oil
3 oz (75g) butter
5 oz (150g) peeled baby onions
4 peeled, chopped carrots (or use extra potato)
1 tablespoon all-purpose flour (or plain flour)
14 fl oz (400 ml) beef stock
7 fl oz (200 ml) red wine
2 fresh thyme sprigs
2lb 2oz (1 kg) potatoes, in ¼-inch (½cm) slices
Salt and black pepper, to taste
Preheat the oven to 325 degrees F (170 degrees C).
Grind some salt and black pepper over the beef.
Heat an ovenproof casserole dish on the stove then add the oil and 1/3 of the butter.
Sauté the beef until golden brown, then set it aside.
You might have to do this in batches.
Now you can add another 1/3 of the butter and the onions.
Sauté for 2 or 3 minutes or until golden brown.
Now add the carrots (if using) and cook for 1 minute.
Stir in the flour and slowly pour in the red wine, stirring until the mixture is smooth.
Add the beef back in, as well as the stock.
Grind in some more salt and black pepper.
Bring the mixture to a boil and stir in the thyme.
Arrange the potato slices on top and dot the remaining 1/3 of the butter on top.
Cover and cook for an hour.
Take the lid off, turn the oven up to 400 degrees F (200 degrees C) and cook for 30 minutes.