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Preparation Time: 10 minutes
Cooking Time: 15 minutes

Ingredients - serves 4

  • 800 g chuck steak, trimmed of fat and diced
  • 2 tbsp plain flour
  • 2 tbsp olive oil
  • 1 medium brown onion, sliced
  • 2 medium carrots, cut into large pieces
  • 200 g mushrooms, quartered
  • 300 ml red wine
  • 500 ml salt-reduced beef stock
  • 2 medium zucchni, cut into large pieces
  • Lemon zest, chopped parsley and mashed potato to serve


  1. Place the beef in a bowl and toss in flour. Preheat oven to 170oC
  2. Add 2 tsp of oil to a large casserole dish over high heat, add half the beef and cook until browned on both sides. Remove from casserole dish and repeat process with 2 tsp oil and remaining beef. Set aside.
  3. Add the remaining oil and the onion, carrots and mushrooms to the casserole dish. Cook, stirring for 3 minutes or until lightly coloured. Add the red wine, beef stock and beef to the dish and bring to the boil.
  4. Cover and cook in the oven for2 hours or until the meat is tender. Add the zucchini for the final 20 minutes of cooking time.
  5. Serve with mashed potato, lemon zest and chopped parsley.


Red wine can be omitted and replaced with 2 tbsp balsamic vinegar and 1 cup water.