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Preparation time:
10 minutes
Cooking time:
3 hours
Serves:
4
Calories:
250
(per serving)
Fat:
10
g (per serving)
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Ingredients
1 tbsp Oil
1 onion, cut into wedges
1 celery stick, chopped
1 green pepper, chopped
500g/1 1/4 Ib lean braising steak, cubes
25g/1oz plain flour, seasoned with salt & pepper
300 ml/1/2 pint beef stock (made from stock cube)
Garlic clove, crushed
75ml/3 fl oz red wine
1 tbsp red wine vinegar
1 tbsp tomato puree
1/4 tsp tabasco sauce
1 tsp chopped fresh thyme
1 bay leaf
1/4 tsp Cajun spice mix
Heat the oil in a large casserole dish and add the onion, cook until brown and remove from pan with a slotted spoon and set aside. Add the celery and pepper to the pan and cook until softened, remove from pan and set aside. Coat the steak with the flour and add to the pan. Saute until brown on all sides. Add the the stock, garlic, wine, vinegar, puree, Tabasco and thyme. Heat gently. Add the onions, celery and peppers plus the bay leaf. Sprinkle with Cajun seasoning. Bring to the boil and then transfer to the oven on a low heat for 2 1/2 hours or until the meat is tender. Serve with crusty french bread.
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