1/4 cup (40g) plain flour
1kg beef chuck steak, cut into 3cm pieces
1 tablespoon olive oil
12 pickling onions, peeled
250g button mushrooms
100g piece speck, cut into 1cm pieces
4 garlic cloves, crushed
2 cups (500ml) dry red wine
2 cups (500ml) Campbell’s Real Stock Beef
2 tablespoons tomato paste
4 sprigs thyme
1 dried bay leaf
80g butter, melted
2 garlic cloves, crushed
2 teaspoons thyme leaves
4 pontiac potatoes, thinly sliced
Steamed green beans, to serve
Preheat oven to 160°C. Place the flour in a large bowl and season with salt and pepper. Add the beef and gently toss to lightly coat.
Heat half the butter and oil in a flameproof casserole dish over high heat. Add one-quarter of the meat and cook, turning, for 5 minutes or until brown all over. Transfer to a plate. Repeat in batches with remaining beef.
Heat remaining butter and oil in the pan. Add onions and mushrooms and cook, stirring occasionally, for 5 minutes or until onions are golden brown. Add speck and garlic and cook for 2 minutes or until heated through. Return beef to the pan and pour over the wine, stock and tomato paste. Bring to a simmer. Remove from heat. Add the thyme and bay leaf.
Bake, covered, for 2 hours or until beef is tender. Remove from oven and increase heat to 200°C. Season with salt and pepper.
Combine butter, garlic and thyme in a bowl. And the potato and toss to combine. Season with salt and pepper. Arrange potato evenly over the beef mixture. Bake, uncovered, for 30 minutes or until potato is golden brown and tender. Serve immediately with beans.