About this recipe:Comfort food at its best. Packed with flavour, this dish will light up any table. You can remove the fat from the steak but leaving it on adds another dimension to the gravy, improving the taste.
4 tablespoons extra virgin olive oil
750g (1 1/2 lb) rump steak, cut into 3 or 4 slices
250ml (8 fl oz) beef stock
1 clove garlic, finely chopped
1 onion, finely sliced
2 tablespoons finely chopped red pepper
1 leek, finely sliced
1 heaped tablespoon plain flour
1 (400g) tin chopped tomatoes
Worcestershire sauce to taste
5 tablespoons red wine
salt and freshly ground black pepper
2 to 3 medium potatoes, peeled and finely sliced
2 medium carrots, finely sliced
1 bay leaf
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Method Prep:25min › Cook:3hr › Ready in:3hr25min
Pre-heat the oven to 150 C / Gas 2.
Pour two tablespoons of oil into a frying pan, heat to a medium high temperature and add the slices of steak. Cook, stirring constantly, 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, peppers and leeks 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. Stirring continuously, 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, season with salt and pepper, bring to boil, and heat on medium 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. 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.
Slow cooker instructions
Can also cook in slow cooker. Prepare as normal up to adding to casserole dish, then add to slow cooker and cook for 8 hours on low.