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Ingredients
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1/2 cup plain flour
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1.5kg beef chuck steak, trimmed, cut into 4cm pieces
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1/3 cup olive oil
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100g thinly sliced pancetta, chopped
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1 large brown onion, finely chopped
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2 carrots, peeled, diced
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2 celery stalks, diced
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2 garlic cloves, crushed
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2 teaspoons finely chopped fresh rosemary
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1 cup white wine
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1 cup Massel beef stock
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410g can chopped tomatoes with paste
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4 (500g) cream delight potatoes, peeled, thinly sliced
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Olive oil cooking spray
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Extra 1 teaspoon fresh rosemary leaves
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Crusty bread, to serve
Method
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1Preheat oven to 160C/140C fan-forced.
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2Place flour in a large snap-lock bag. Season well with salt and pepper. Add beef. Seal bag. Shake to coat. Heat 1 tablespoon oil in a 24cm, 4 litre-capacity round heavy-based flameproof casserole dish over medium-high heat. Add one-third beef. Cook, stirring, for 5 minutes, or until browned all over. Transfer to a heatproof bowl. Repeat with oil and beef in 2 more batches.
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3Heat remaining oil in dish. Add pancetta. Cook, stirring, for 3 to 4 minutes or until golden. Add onion, carrot and celery. Cook, stirring occasionally, for 8 to 10 minutes or until softened. Add garlic and rosemary. Cook, stirring, for 1 minute, or until fragrant. Return beef. Stir to combine. Add wine, stock and tomato. Bring to the boil.
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4Cover. Carefully transfer dish to oven. Bake for 3 hours, stirring occasionally. 5 Arrange potato slices, slightly overlapping, over ragu. Cover. Bake for 30 minutes or until potato is just tender. Spray well with oil. Sprinkle with rosemary and season with salt and pepper. Bake, uncovered, for 30 minutes or until potato is golden. Serve with bread.
Source: taste.com.au
