serves
4
prep
15 minutes
cook
2:05 hours
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
2:05
hours
difficulty
Easy
level
Ingredients
- 500 g lean casserole beef (such as oyster blade), trimmed and cubed
- 1 beef kidney, trimmed and cubed
- 2 tbsp plain flour
- salt and freshly ground black pepper
- 1 tbsp vegetable oil
- 1 onion, finely sliced
- 1 x 400 g can Italian-style diced tomatoes
- 150 ml red wine
- 1 cup water
- 2 garlic cloves, crushed
- 3 carrots, cut into bite-size pieces
- chopped flat-leaf parsley, to serve
Instructions
Preheat oven to 140°C. Place beef and kidney in a large bowl. Add flour and season with salt and pepper. Toss to coat.
Heat oil in a flameproof casserole dish over medium heat. Gently cook onion for 5 minutes or until tender. Turn off heat and add beef and kidney to dish.
In a separate bowl, combine tomato sauce, wine and water. Pour tomato mixture over beef (do not mix). Top with garlic and carrot.
Cover dish with a round of baking paper, then a lid. Bake for 2½-3 hours or until beef is tender. Spoon into serving bowls and scatter with parsley. Serve.
Photography by Benito Martin. Styling by Sarah O’Brien. Food preparation by Alice Storey.
In-video photography by Peter Warren.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.