A Scottish style comfort blanket for the cooler weather. A packed with flavour comfort feast at it's best. You can remove the fat from the steak but leaving it on adds another dimension to the gravy, improving the taste.
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4 tablespoons extra virgin olive oil
750g (1 1/2 lb) rump steak, cut into 3 or 4 slices
250ml (9 fl oz) beef stock
1 clove garlic, finely chopped
1 large onion, finely sliced
1 stick celery, finely chopped
1 leek, finely sliced
1 heaped tablespoon plain flour
400g tin chopped tomatoes
Worcestershire sauce to taste
5 tablespoons red wine
salt and freshly ground black pepper to taste
2 to 3 medium potatoes, peeled and thinly sliced
2 medium carrots, finely sliced
1 bay leaf
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Method Prep:30min › Cook:3hr › Ready in:3hr30min
Pre-heat the oven to 150 C / Gas 2.
Pour two tablespoons of the oil into the frying pan, heat to a medium high temperature and add the steak slices. Cook, stirring, for a couple of minutes until the slices are browned on all sides. Place in a large casserole dish and pour the meat juices into the stock.
Pour the remaining oil into the frying pan, heat to a low heat, add the garlic, onions, celery and leek and, stirring occasionally, cook for some 5 minutes or so until softened a bit.
Sprinkle the flour over the onion mixture, stirring for a minute to mix well. Slowly pour in the stock, bring the mixture to the boil and turn the heat to low. Stir in the tomatoes, Worcestershire sauce, red wine, salt and pepper. Bring to boil again, and heat on medium high for 3 to 4 minutes or so to thicken slightly, then simmer for two or so minutes more.
Pour the tomato and onion mixture into the casserole dish with the steak. Add the potatoes, carrots, bay leaf and combine everything together well.
Cover and put in the pre-heated oven for 2 1/2 to 3 hours until potatoes soft and meat tender. Remove bay leaf and serve.