*Gravy Beef or Chuck Steak x 750 grams, cut into pieces
*Onions x 4 (medium to small), sliced
*Very ripe tomatoes x 3, chopped OR 1 tin chopped tomatoes
*Garlic x 2 cloves, minced
*Fresh parsley, chopped x 1/3 cup (extra for garnish)
*Dried thyme x ½ teaspoon
*Flour x 3 tablespoon’s (in a freezer bag for coating beef)
*Oil for frying x 4 tablespoon’s
*Liquid stock x 1 cup (use beef, chicken or vegetable, you can use powder or a cube)
*Dark ale x 1 cup (or any kind of beer – alternatively just add an extra cup of water)
*Water x 1 cup
*Worcestershire sauce x 1 tablespoon
*Soy Sauce x 1 tablespoon (only add this at the end if extra seasoning is needed)
*Optional Mushrooms, sliced x 1 to 2 cups or a cup of peas and corn (I only used mushrooms)
*Half a small cauliflower and 2 to 3 medium potatoes for mash
*Unsalted butter x 1 tablespoon for mash
*Salt and white pepper for seasoning beef and sweating onions
*Optional Witlof or radicchio leaves to serve on the side with a tangy dressing of your choice. I followed a bagna cauda recipe on Pinterest which was perfect to dress the bitter radicchio.
-Preheat oven to 160-170 degrees if fan forced, slightly more if not fan forced.
-Season beef pieces with salt and white pepper while heating oil in a heavy, dutch oven style pan (suitable for transferring to an oven). Alternatively use a frying pan and transfer ingredients to an oven dish afterwards.
-Put seasoned beef pieces in a freezer bag with flour and shake so all pieces are coated with flour.
-Make sure oil is very hot before adding seasoned, floured beef. Evenly spread beef in hot oil and leave to fry and form a crust. Don’t be tempted to turn the beef until you can tell there’s a dark brown crust on one side. You only need to turn beef pieces once.
-Don’t be concerned if there are bits stuck to the pan, these will come off when sweating the onions and will provide extra flavour. Remove beef once well browned on two sides and set aside on a plate.
-Add sliced onions to the pan and a pinch of salt then stir. Add a sprinkling of water (about ¼ cup) and immediately cover with a lid (If you don’t have a lid, use foil or wet baking paper). Allow onions to sweat and cook for about 3 minutes.
-Remove lid from onions, add dried thyme and minced garlic and cook for a few more minutes. Onions should be softening and browning a little.
-After onions are soft, add chopped tomatoes, stir and then place beef on top before adding all liquids (3 cups, stock, water and beer).
-Cover with a lid and put in preheated oven at 160-170 degrees for 2 hours.
-After 2 hours, remove lid carefully, release steam while stirring and carefully taste for seasoning. Add Worcestershire sauce and stir. If under-salted, add soy sauce too, then add chopped parsley and optional sliced mushrooms.
-Cover with lid and return to the oven for another 30 minutes.
-For potato/cauli mash, cover chopped potatoes and cauli florets (equal amount of each) with cold water and bring to a boil. Add a couple of pinches of salt and simmer until potatoes and cauliflower are soft.
-Drain potatoes and cauli, then mash with butter and season with salt and white pepper.
-Serve braised steak and onions in a big bowl with potato and cauliflower mash sprinkled with fresh parsley and optional tangy salad leaves on the side. I used radicchio with bagna cauda dressing.