Ingredients

600 g	chuck steak
1	carrot
1	onion
4	garlic cloves
2	sprigs rosemary
4	cloves
1	bottle red wine (dry)
400g	canned tomatoes crushed
1 cup	beef stock
10	mushrooms

Equipment

• stove to oven casserole dish with lid

Method

1. put steak, diced carrot, diced onion, diced garlic, cloves and rosemary in a bowl and pour wine over
2. cover and refrigerate overnight or minimum 4 hours
3. preheat oven to 170C
4. heat oil in casserole dish and brown steak on high heat then set aside
5. scoop veggies out of marinade and saute on medium in casserole dish
6. strip leaves of rosemary and add to veggies discard sticks
7. add canned tomatoes, beef stock and sliced mushrooms to dish and simmer about 5 minutes
8. return steak to dish, cover and place in oven for 3 hours stirring every hour and checking that meat is still under liquid
9. remove from oven and place dish uncovered on stove on high to reduce liquid
10. fish out steak and shred with forks then return shredded meat to pan
11. continue to cook until most of the liquid has evaporated then serve

Notes

Serve with pasta or mash and bread

Can add diced capsicum with the carrot and onions for a sweeter flavour

Can add precooked peas when serving for extra veggies and colour

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