Chuck Steak Casserole
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Difficulty:
moderate
Difficulty
Preparation:
6 h. 30 min.
Preparation
Ingredients
for
- Ingredients
- ¼ cup sunflower oil
- 4 ½ cups chuck steak (cut into 2” cubes)
- 1 cup Pearl onion (blanched)
- ⅔ cup pitted black olives
- 3 cups Beef stock
- 1 large carrot (peeled and diced)
- ½ cup Red wine
- salt
- peppers
Product recommendation
Suggested variation 1; add 150 g / 5 oz / 2 cups button mushrooms to the slow cooker before cooking.
Suggested variation 2; add 110 g / 4 oz / 2/3 cup cubed pancetta to the casserole dish at the same time as the beef is being sealed.
Preparation steps
1.
Coat the beef in the oil and season well. Heat a large casserole dish over a moderate heat until hot.
2.
Seal the beef in batches until golden brown in colour all over before moving to a slow cooker.
3.
Reduce the heat and add the onions, carrot and olives to the dish. Saute for a few minutes before deglazing the dish with the red wine.
4.
Let the wine reduce by half before pouring in the stock. Pour the contents of the casserole dish into the slow cooker and stir well.
5.
Cover and cook on a low setting for 6 hours until the beef is tender.
6.
Adjust the seasoning to taste after 6 hours before ladling into a casserole dish for presentation.
7.
Serve immediately.
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