Nell’s braised steak casserole

This is beef stew recipe results in melt-in-the-mouth meat in a richly flavoured gravy. Your family will love this!

Recipe by: The Gates Country Lodge

1kg of cross-cut blade steak
2 tablespoons of olive oil
500ml of beef stock
100ml of red wine
Salt and pepper
150g of fresh mushrooms, sliced
2 medium sized onions, diced
1 cup of flour seasoned with ¼ teaspoon salt and ½ teaspoon ground black pepper and 1 teaspoon of dried Mediterranean herbs

Cut braised steak into bite sized pieces; dip in flour seasoned with salt, pepper and dried Mediterranean herbs and shake off excess flour.
In a large pan heat the oil and brown the meat in small batches.
Add 2 chopped onions and cook until softened then add beef stock, red wine and water until the meat is just covered. Heat until the dish just comes to a simmer.
Cook covered for about 1½ hours or until beef is tender. Check the level and consistency of sauce from time to time while cooking, add water if necessary.
Adjust seasoning and add roughly chopped mushrooms, cook for a further 15 minutes until mushrooms are soft and cooked and serve on a butter rich potato mash.