Beef and thyme casserole

Serves: 4
Time to make: 2 hrs

Total cost: $ 11.75 / $ 2.94 per serve

(at time of publication)

Ingredients

400g chuck steak, fat trimmed and cut into bite-sized pieces
2 tablespoons plain flourall purpose flourX
2 tablespoons olive oil
1 leek, sliced
4 carrots, chopped
few sprigs thyme
1 large kumarasweet-potatoX, chopped
½ cup red wine
2 cups beef stock
large handful shredded savoy cabbage

Instructions

1 Put meat into a shallow dish. Dust with flour and season with salt and pepper. Heat 1 tablespoon of oil in a large flameproof casserole dish. Add floured beef – do this in two batches if the pan looks crowded – and fry for 6-8 minutes, stirring, until browned. Remove beef from pan and set aside.

2 Preheat oven to 170°C. Add remaining oil, leek, carrots, thyme and kumara to casserole dish. Fry for 10-15 minutes, until lightly coloured and slightly softened.

3 Add wine and bubble for 1-2 minutes, until reduced by half, then add beef stock. Cover and bring to the boil, then transfer to the oven and cook for 1 hour 20 minutes, until beef and veges are tender. Put casserole back onto the hob over a low heat and stir in cabbage. Cover and simmer for 5 minutes, until cabbage is cooked.