Ingredients
3kg chuck steak
(or any stewing steak – but not too fatty), visible fat removed
vegetable oil spray
2 cups beef stock
1¼ cups passata
1 cup water
3 tbsp brown sugar
4 large garlic bulbs
halved
8 small-medium onions
peeled and halved
1 handful rosemary stalks
4 fresh bay leaves
Equipment
- 1 large deep roasting pan
- 1 foil
Instructions
- Heat oven to 150°C or 130°C fan-forced.
- Heat large deep roasting pan on the stove top, add oil and brown meat on all sides.
- Add all other ingredients and bring to the boil. Cover tightly with foil (if roasting dish has a lid, put this on over the top) and slow cook for 5 hours, checking every now and again to pour liquid over meat.
- Remove from oven and let stand for 30 minutes before serving.
Notes
Tip
It’s best to get the meat from a butcher. If you explain to them what you are doing (just say 5 hour slow cooked beef in lots of liquid), they’ll point you in the right direction. Just don’t get an expensive cut – it’s so not worth the money.
Tip
Use three dried bay leaves if you don’t have fresh.
Variation
Use all the leftovers to make sliders, a quick ragu or cottage pie.
Storage
Meat and sauce freeze really well. Just be sure to put a little bit of the sauce in with the meat before you freeze it.
