Name: Beef and potato casserole
Cook time: 165 min
Total time: 165 min
Yield: 6
Ingredients: 1 kilogram beef chuck steak, cut into 2cm pieces; 1/2 cup plain flour; 2 tablespoon olive oil; 3 brown onions, halved; 2 clove garlic, crushed; 2 rindless bacon slices, chopped coarsely; 2 tablespoon tomato paste; 3 cup beef stock; 400 gram can crushed tomatoes; 1/4 cup worcestershire sauce; 2 potatoes, chopped coarsely; 1 kumara, chopped coarsely; 1 red capsicum, chopped coarsely; 1 tablespoon fresh thyme leaves; mashed potato, to serve (optional); crusty bread, to serve (optional)

Ingredients

1 kilogram beef chuck steak, cut into 2cm pieces

1/2 cup plain flour

2 tablespoon olive oil

3 brown onions, halved

2 clove garlic, crushed

2 rindless bacon slices, chopped coarsely

2 tablespoon tomato paste

3 cup beef stock

400 gram can crushed tomatoes

1/4 cup worcestershire sauce

2 potatoes, chopped coarsely

1 kumara, chopped coarsely

1 red capsicum, chopped coarsely

1 tablespoon fresh thyme leaves

mashed potato, to serve (optional)

crusty bread, to serve (optional)

Method

1.Coat beef in flour, shaking off excess. Heat oil in a large saucepan; cook beef, in batches, until browned. Remove from pan.

2.Cook onion, garlic and bacon in same pan, stirring, until bacon is crisp. Add paste; cook, stirring, 1 minute.

3.Return beef to pan with stock, tomatoes and sauce; bring to the boil. Reduce heat; simmer, covered, 1 hour, stirring occasionally.

4.Add potato, kumara and capsicum to pan; simmer, uncovered, stirring occasionally, about 30 minutes or until beef is tender.

5.Serve casserole sprinkled with thyme. Serve with creamy mashed potato or fresh crusty bread, if liked.

Chuck steak is a cut of beef taken from the shoulder and neck; it’s an economical cut, and is great for slow-cooking, which releases its wonderful flavour. Blade steak, topside, brisket or round steak can also be used.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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