Classic comfort food that warms the soul, this hearty recipe will have you going back for seconds!
40g (1/4 cup) plain flour
Salt & freshly ground black pepper
800g gravy beef or casserole steak, cut into 3cm cubes
60ml (1/4 cup) vegetable oil
1 brown onion, halved, coarsely chopped
1 garlic clove, crushed
250ml (1 cup) dry red wine
375ml (11/2 cups) beef stock
375ml (11/2 cups) tomato pasta sauce
2 teaspoons finely grated orange rind
1/4 teaspoon allspice
1/4 teaspoon dried chilli flakes
1/4 cup loosely packed coarsely chopped fresh continental parsley
Preheat oven to 180°C. Place the flour in a large bowl and season with salt and pepper. Add the beef and gently toss in the flour mixture to evenly coat.
Heat 1 tablespoon of the oil in a 2L (8-cup) capacity flame-proof, ovenproof casserole dish over medium heat. Add half the beef and cook, stirring occasionally, for 5 minutes or until brown all over. Transfer to a bowl. Repeat with another 1 tablespoon of the oil and the remaining beef.
Heat the remaining oil in the same dish over medium-high heat. Add the onion and garlic and cook, stirring, for 4-5 minutes or until onion softens. Add the beef and stir to combine. Add the wine, stock, tomato pasta sauce, olives, orange rind, allspice and chilli, and bring to the boil. Remove from heat and cover with a tight-fitting lid.
Bake in preheated oven for 2 hours or until beef is tender. Remove from oven. Stir in the parsley. Taste and season with salt and pepper.
Meanwhile, to make mashed potato, place potato in a large saucepan and cover with cold water. Bring to the boil over medium-high heat. Cook, uncovered, for 25 minutes or until tender. Drain. Return to pan. Add milk and butter. Use a potato masher or fork to mash until smooth. Taste and season with salt.
Serve beef casserole immediately with mashed potato.