Beef chuck pot casserole
Serves: 6 | Preparation time: 30 min | Cooking Time: 2 hours
1 – 1½kg Tasman yearling beef chuck on the bone
2 tbsp extra virgin olive oil
salt & cracked black pepper, to season
1 large onion, chopped
1 large leek, cut in half lengthways (white and pale green parts only)
8 garlic cloves, chopped
½ cup beef broth
1 tsp ground coriander
1 tsp ground cardamom
½ cup red wine
8 round potatoes (white, red, and/or purple)
6 carrots, peeled
1 tbsp unsalted butter, softened
1 tbsp plain flour
- Season the meat with salt and pepper. You can choose to cook meat with bone in (for extra flavour) or remove bone and dice chuck into 4cm cubes.
- Heat the oil in a 3 ½L braiser* over medium-high heat. Add the beef and cook, turning as required, until browned on all sides. Cook for around 15 mins - if on the bone, less if using diced pieces (reduce the heat to medium if browning too quickly).
- Transfer the meat to a plate and let stand. *If you don’t have a braiser, you can just transfer the stovetop prepared ingredients to a baking pan and cover it tightly with heavy duty aluminium foil; just add a touch more liquid and make sure it doesn’t all evaporate while cooking.
- Put heat to medium. Add onion and leek, stir until vegetables are tender and golden, or for about 3 mins. Mix in garlic, coriander, and cardamom. Stir for about 30 seconds. Add wine and broth, stir to loosen browned bits from bottom of braiser. Put beef and any juices into the braiser, bring to a boil and then reduce heat. Let it simmer while covered for 1 hour.
- Add potatoes and carrots to the braiser. Return to boil, then reduce heat and let simmer, cover for 45 mins to 1 hour more, or until the meat and vegetables are tender. Remove from the braiser and cover to keep warm.
- At this point there should be at least 1 cup of liquid in the braiser. If not, add enough beef broth to equal 1 cup. In a small bowl, work the butter and flour together to make a paste. Add the paste little by little into the pan liquid, using a whisk to blend away any lumps. Cook and stir until thickened and bubbly, then continue to cook and stir for 2 more mins.
- Serve meat with vegetables and sauce. Enjoy!
* A braiser pan is used to cook meat by searing meat / browning it on a stovetop. Liquid is added and then the braiser, with the lid on, is transferred to the oven. The meat is then effectively steamed within the braiser pot as the tight-fitting lid prevents and loss of moisture.