Ingredients (serve 4)
- 400g Chuck steak, cut into 4 large pieces
- 3 tablespoons olive oil
- 1 small-medium brown onion (125g), thinly sliced
- 1 sprig fresh rosemary
- 2 cloves garlic, smashed, peeled
- 1 tablespoon Balsamic Vinegar
- 1 cup Beef Stock
- 2 cups water
- 1 bunch Carrots, scrubbed, halved lengthwise
- 1 teaspoon fresh flat-leaf parsley, finely chopped
To prepare the braised beef: Position the rack in the centre of the oven and preheat the oven to 150C (130C fan). Season the beef with salt and pepper. Heat a heavy medium casserole over medium-high heat. Add 2 tablespoons of the oil, then add the beef and cook, turning as needed, for about 10 minutes, or until the beef is brown on all sides. Remove the beef from the casserole and pour off all but 1 tablespoon of the oil.
Add the onion, rosemary, and garlic to the casserole and cook, stirring to scrape up the brown bits on the bottom for about 8 minutes, or until the onion is golden. Reduce the heat to medium, add the vinegar and then the stock, stirring to scrape up any remaining brown bits. Return the beef to the casserole and the water to just cover the meat. Cover the casserole and transfer it to the oven. Braise for about 2 hours, or until the meat is almost tender. Transfer the casserole the stove top, carefully remove the lid. Increase the oven temperature to 260C (240C fan).
Simmer the beef mixture, uncovered, over medium heat for about 30 minutes, or until the beef is tender and the sauce has reduced to about one quarter of its original volume. Remove the rosemary stems. Season well with salt and pepper.
Meanwhile, to roast the vegetables: On a heavy large baking tray, toss the carrots with the remaining 1 tablespoon oil and season with salt and pepper. Arrange in an even layer on the baking tray and roast for about 10-12 minutes, or until crisp-tender. Toss the carrots with the parsley. Serve the carrots alongside the braised beef and braising liquid.