1 kg diced braising steak (2 cm cubes)
4 tbs oil
2 large onions, roughly chopped
2 cloves garlic, crushed and chopped
2 large carrots, roughly chopped
2 sticks celery, roughly chopped
1 tsp mixed herbs
1 bay leaf
Grated lemon rind
1 cup gravy or beef stock
400 mL dry red wine
Salt and pepper to taste
Heat 2 tbs oil in camp oven, add onion cook 2 minutes then add garlic, carrots and celery cook further 10 minutes. Then remove from pan.
Heat remaining oil in oven and brown the diced steak in batches.
Return all meat, vegetables, mixed herbs, bay leaf, lemon rind and gravy then add salt and pepper to taste. Bring to boil then simmer for 1 hour then remove lid to reduce and thicken the sauce for 30 minutes. Check that the liquid level does not reduce too far.
Serve with boiled new potatoes.
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