Photo: Rob Shaw/

4 servings
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Bond the family over this hearty one-pan masterpiece. Braised beef so tender, you won’t be able to help yourself from going back in for more!


  • ¼ cup olive oil
  • 750 g beef chuck steak, 4-cm chunks
  • 2 tbsps seasoned plain flour
  • 3 onions, thinly sliced
  • 200 g cup mushrooms, halved
  • 2 cloves garlic, crushed
  • 1 cup red wine
  • 2 cups beef stock
  • 2 tsp chopped thyme, plus extra to serve
  • 500 g baby potatoes, halved if large
  • 2 carrots, chopped steamed green beans, to serve

In a large heavy-based, ovenproof pan, heat 1 tbsp oil on high. Toss beef in flour to coat.


Brown beef in two batches 5-6 minutes each. Transfer to a plate.


In the same pan, heat remaining oil on medium. Sauté onions, mushrooms and garlic 4 to 5 minutes, until golden. Add wine to deglaze.


Return beef to pan with stock and thyme. Bring to boil. Reduce heat to low and simmer, covered, 1 hour.


Add potatoes and carrots to pan. Cook, covered, a further 40 to 45 minutes until beef is very tender. Sprinkle with thyme to serve. Accompany with beans.

TIP: To ensure a lovely caramelised flavour through the dish, brown beef well in two batches.

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