Preparation time is 10minutes
Cook time is 3hours 15minutes
Total time is 3hours 25minutes
Serve is for 8 people
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Difficulty level: 3 out of 4
11 Ingredients
Number of servings
8
- 1 cup dry red wine
- 2 bay leaves
- 2 carrots, peeled, chopped
- 4 stalk celery, chopped
- 500grams orange sweet potato, peeled, cut into large chunks
- 400grams French shallots, peeled, trimmed, halved
- 1.50kilograms beef bolar blade, fat trimmed
- 2 cup gluten-free beef stock
- 1tablespoons olive oil
- 6 sprig thyme
- 2 cloves garlic, sliced
Nutrition per serving
1900kJ
Protein
42.1grams
Sugars
9.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 6
Preheat oven to 160°C. Rub beef with a little oil and season with salt and pepper. Set aside.
Step 2 of 6
Heat remaining oil in a heavy heatproof casserole dish over medium-high heat. Add vegetables and garlic and cook, stirring occasionally, for 5 minutes or until it starts brown. Transfer to a bowl.
Step 3 of 6
Add beef to dish and cook for 6 minutes, turning, or until well browned on all sides. Transfer to a plate. Add wine to dish and stir well to deglaze. Simmer rapidly for 15 minutes or until reduced.
Step 4 of 6
Return beef and vegetables to dish. Add herbs and stock then cover and bake for 2 hours.
Step 5 of 6
Add sweet potato to dish. Cook for a further 45 minutes or until beef and vegetables are tender.
Step 6 of 6
Remove beef from dish and slice. Serve with vegetables and sauce.
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