29 December 2012,10:27 by

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Serves :

Preparation Time :
25 minutes

Cooking Time :
1 hour 45 minutes

Preparation Method :

  • Melt half the fat in a flameproof casserole, add the beef and fry over moderate heat until juices run. Pour off juices and set aside.
  • Add rest of fat and heat. Finely chop garlic and parsley together, add to casserole and fry briskly for 3 minutes, stirring.
  • Sprinkle in flour, cook for 1 minute, then stir in tomato puree, nutmeg and salt and pepper to taste. Bring to the boil, cover and simmer gently for 1 hour.
  • Add the onions and cook for a further 30 minutes until beef is tender.
  • 0Remove beef from casserole with slotted spoon and place in serving dish. Keep hot.
  • Stir Aioli, warm water and reserved beef juices into casserole, taste and adjust seasoning, then pour into sauceboat.
  • Serve with beef and plain boiled rice.


  • 4 tablespoons dripping or butter 
  • 1 ½ kg chuck steak, cut into chunks
  • 6 garlic cloves, crushed
  • 2 tablespoon chopped parsley 
  • 2 tablespoon plain flour 
  • 500 ml tomato puree (made by pureeing canned tomatoes in a blender) 
  • Freshly grated nutmeg 
  • Salt and pepper 
  • 200 gram button onions 
  • 120 ml Aioli 
  • 4 tablespoons lukewarm water

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