Casseroled Chuck Steak in a Rich Sauce

Ingredients

• 2 tbsp rapeseed oil
• 1 onion, finely chopped
• 1 large stick celery, finely diced
• 2 garlic cloves, finely chopped
• 1 bay leaf
• 2 tbsp tomato puree
• 4 anchovy fillets, finely chopped
• ½ tsp dried thyme
• 500g – 600g diced chuck steak
• 2 tbsp plain flour
• 150 ml red wine
• 250 ml water
• black pepper
• 4 large carrots, peeled and cut into chunks

Method

Add the tomato puree and cook for a minute or so, add the chopped anchovies and dried thyme and stir in. Turn down the heat while you fry the meat.

Heat a teaspoon of oil in a non-stick frying pan until very hot. Put in the meat and sear in batches, turning the meat until it browns on all sides. Put the meat in the saucepan with the onion mixture. Sprinkle over the flour and stir in.

Pour the wine into the still-hot empty frying pan until it simmers then pour in the water. Tip this liquid into the saucepan with the meat, grind in some black pepper, season with salt to taste and stir to mix. Put in the carrots and stir once again.

Bring the pan to a simmer, place the lid on and then turn the heat down to very low. Cook gently for 1½ – 2 hours. Check occasionally to make sure it isn’t catching on the bottom. If it becomes a little dry just add some boiling water from the kettle.

When done the meat and carrots should be soft. If you find that there seems to be too much liquid, remove the meat and carrots to a bowl using a slotted spoon leaving behind the liquid.

Increase the heat to high and boil the juice until it becomes a thick gravy then stir the meat and carrots back in.