Ingredients
Method
- Season the blade steak with salt and pepper, then lightly dust with flour.
- Heat the olive oil in a heavy-based casserole dish or Dutch oven. Brown the beef in batches until well coloured, then set aside.
- Add the onion, carrots and celery to the pot and cook for 5 minutes until softened. Stir through the garlic and tomato paste and cook for another minute.
- Pour in the red wine, scraping the bottom of the pot to lift all the flavour. Add the beef stock, rosemary, thyme and bay leaves.
- Return the beef to the pot. Cover with a lid and cook in a preheated 160°C oven for around 3 hours, or until the meat is fork tender.
- Meanwhile, boil the potatoes until soft. Drain well before mashing with the butter and milk until smooth and creamy. Season to taste.
- Serve the slow cooked blade steak over the creamy mash with plenty of the rich red wine gravy. Finish with chopped parsley and your favourite green vegetables.
Notes
Blade steak is one of the best cuts for slow cooking. As it gently cooks, the natural marbling melts into the sauce, creating rich flavour and beautifully tender beef.
Serve with crusty bread to soak up every last drop of the gravy.