Beef Chuck with Herbs and Red Wine

Prep time: 30 minutes
Cooking time: 3hrs
Serves: 8 or more

1/4 cup olive oil

1.5 – 2kg piece of boned, rolled chuck

1 cup roughly chopped pancetta

3 garlic cloves, crushed

10 fresh thyme sprigs

3 fresh bay leaves

8 small onions, halved

2 medium carrots, chopped

2 sticks celery, chopped

2 cups red wine

2 cups diced Flavorite tomatoes

3 cups hot beef stock

  • Preheat oven to 200C.
  • Heat oil in a large casserole, add beef and brown all over. Add pancetta, garlic, thyme and bay leaves. Cook 2min.
  • Add onions, carrots and celery and cook 5 min. Add wine and bring to the boil.
  • Add tomatoes and stock. Bring to the boil, remove from heat, cover, place in oven and cook 30min. Reduce heat to 170C and continue cooking for a further 2 1/2 hrs or until meat is tender.
Leftovers:
  • Chop meat, add leftover cooked vegetables flavoured with cumin or curry powder and use in pastry turnovers.

Taken from The Weekly Times

Posted in: All Recipes

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