Very simply flavoured, this family casserole has plenty of gravy, so serve it with lots of fluffy mashed potato.
1kg chuck or blade steak, trimmed of excess fat
2 Tbsp oil
1 onion, chopped
¼ cup Edmonds standard flour
3 cups beef stock
2 carrots, sliced
salt and pepper
1 bay leaf
1 sprig thyme
1 sprig parsley
1. Preheat the oven to 160ºC.
2. Cut the meat into 2.5cm cubes. Put the oil and chopped onion into a heavy-based frying pan and cook gently for 10–15 minutes until the onion is translucent, but not browned. Use a slotted spoon to remove the onion and place it in a casserole dish.
3. Coat the meat in flour and working in small batches quickly brown it in the frying pan. Add the browned meat to the casserole.
4. Pour the beef stock slowly into the frying pan, and bring to the boil, stirring to incorporate any meat residue. Add the carrots and season with salt and pepper to taste.
5. Make a bouquet garni by tying together the bay leaf, thyme and parsley with kitchen string. Add this to the meat in the casserole dish and then pour over the hot stock.
6. Cover the casserole and cook for 1½ hours or until the meat is tender. Remove the bouquet garni before serving.