You will need (for 4 people):
700gms of Chuck Steak trimmed and cut into a large dice (or any other beef cut that will slow cook well)Flour, salt and pepper for dusting the beef pieces2 tablespoons of vegetable oil1 large Leek, washed and sliced into rings2 carrots - diced1 stick of celery – diced2 garlic cloves – crushed2 bay leavesFresh Horseradish Root, peeled and grated (about 15cms of thick piece or to taste)Zest of 1 Orange1 litre of Beef stock OR½ litre of Beef Stock and ½ litre of red wine such as Shiraz1 tablespoon of grainy seed mustardIf available, bunch of small whole carrots to finish the casserole
Pre-heat Oven to 160c (140c for a fan oven)
I use an oven to table cast iron casserole and prepare all in the same pot on top of the stove and then move to the oven.
Toss the Beef pieces in the seasoned flour and fry off in the hot oil until well sealed and browned (2 batches) Remove to side plate.
Add the Leek, Celery, Garlic to the pan juices and continue to cook stirring, for a about 10 minutes until soften. Add the Beef stock and red wine if using and bring to a simmer. Add the Grated Horseradish, Orange Zest, Bay leaves, Grainy mustard. Stir well – bring to simmer – pop lid on and place in oven to slow cook for about 2 - 2¼ hours. If you have a bunch of small carrots – place these whole in to he casserole about 40 minutes before the end of cooking time.
Great with Potato and Parsnip bake or a quality pasta!
Should sound hollow when bottom is tapped!