This is such a tasty dish and has not too many ingredients. I use gravy beef for this recipe. I check the meat before adding the potatoes, making sure it is tender. You can also use topside or blade beef. Adjust the cooking time to 1 to 1 1/2 hours only. This is not an original recipe. Came from either New Idea or Womans Day about 3-4 years ago . Had to tick original recipe as required field!!!
Ingredients
| 1 kg | Chuck steak, 3 cm pieces (Main) |
| 2 Tbsp | Olive oil |
| 1 clove | Garlic, crushed |
| 2 | Onions, chopped |
| 4 rashers | Bacon strips, chopped |
| 140 g | Tomato paste, tub |
| 2 cups | Beef stock |
| ¼ tsp | Black peppercorns, coarsely crushed |
| 500 g | New potatoes, peeled, quartered |
| 2 Tbsp | Fresh thyme, chopped |
| 1 | Salt, to taste |
| 1 small bunch | Fresh thyme, to garnish |
| 1 small handful | Baby spinach, to serve |
| 1 | Corn cob, to serve |
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Directions
- preheat oven 160 c. Trim excess fat from beef. Cut into 3cm pieces. Toss in oil.
- Heat a large flame proof casserole dish over a med to high heat. Cook beef in batches, turning occasionally, until browned all over, then remove from pan.
- Reduce heat. Add garlic, onions and bacon to pan. Cook, stirring occasionally, until onions are soft. Add paste, cook stirring for 1 min. Add stock and pepper. Bring to the boil. return beef to dish.
- Cover and cook in a moderately slow oven 160 c for 1 1/4 hours. Remove from oven. Add potatoes and thyme. Cook, covered for 45mins until beef and potatoes are tender. season with salt
- Garnish with thyme. Serve with baby spinach and corn
