Chuck Steak | Bunbury Farmers Market

Beef, Beans & Cabbage

Ingredients:
1.5 kg chuck steak, diced
1 tablespoon olive oil
1 tablespoon butter
3 brown onions, chopped
3 cloves garlic, crushed
2 tins Bella Lucia 4 bean mix
1.5 litres chicken or vegetable stock
½ green cabbage, finely chopped
Salt and pepper
½ cup fresh parsley, roughly chopped

Method:
Heat the oil and butter in a large, lidded, oven proof pot and slowly sauté the onion and garlic until tender. Add the diced steak and cook until browned. Pour in enough stock to cover the steak. Place the lid on top and then place in to a 180°C oven for approximately 1 – 1 ½ hours or until tender, topping up with additional stock if necessary. Stir in the cabbage and beans and put back into the oven for 20 minutes, uncovered, stirring occasionally. Garnish with parsley and serve with potato or celeriac mash.

Serves: 6

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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Penne Pasta & Chilli Beef Sauce

Ingredients:
400g chuck steak, cubed
1 tsp chilli flakes
1 garlic clove, chopped finely
3 tablespoons extra virgin olive oil
Salt & pepper, to season

Pasta Sauce
1 small onion, finely chopped
2 cloves garlic
2 x 400g tin Bella Lucia Peeled Tomatoes
2 x 400g tin Bella Lucia Diced Tomatoes
1 cup basil leaves, chopped
3 tablespoons extra virgin olive oil
1 tsp dried oregano
Salt & pepper, to season

Method:
In a frying pan, sauté the onion & garlic in the olive oil. Add the tomatoes & stir in the fresh & dried herbs. Cook on a low heat for 1 hour, stirring occasionally. Season the sauce to your liking. This can be blended in a food processor if you don’t want it chunky.
Lightly season the meat with salt & pepper. Sauté garlic in an oiled pan & add the beef, cooking until lightly browned. Add the prepared sauce & chilli flakes. Simmer on a low heat until the beef is tender & the sauce has thickened. Cook pasta as per directions, drain & add to the sauce.

Serves: 4

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below:

Beef Stroganoff

Ingredients:
500 grams chuck steak, diced
300 grams mushrooms, sliced
1 large brown onion, sliced
50 grams butter, chopped
2 heaped tablespoons tomato paste
1 teaspoon garlic, finely chopped
1 teaspoon sweet paprika
¾ cup beef stock
½ x 200 gram tub Browns Sour Cream
2 tablespoons plain flour
3 teaspoons Thomy Mustard Mild
½ cup dry white wine (optional)
Salt and Pepper to taste
2 tablespoon olive oil

Method:
Place flour and beef in a snap lock bag. Season with salt and pepper. Shake to coat. Using half the butter and olive oil, brown the beef in a pan, in batches. Transfer beef to a plate after each batch.
Add remaining oil and butter to pan and sauté onion and mushrooms until soft. Add garlic and paprika and cook, stirring, for 3 minutes. Add wine, stock, tomato paste, mustard and beef to pan. Stir to combine. Bring to boil. Transfer to a baking dish and cover with baking paper and foil. Place in a moderate oven for 1 ½ hour until beef is tender. Stirring occasionally. Remove from oven and then stir through sour cream. Serve with potato mash or fettuccine.

Serves: 4

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below: