Ingredients

Dry Rub

2 tspn Roasted Wattle seed powder
1tsp Saltbush leaf
1/2 tsp Pepperleaf powder
1/2 tsp Nutmeg

Stew

5-6 Chuck steak with bone in
Salt to taste
Oil for browning meat and onions
2 celery ribs, chopped
1 carrot, chopped
1 onion, chopped
1-2 turnips, peeled and chopped
1 Tbsp tomato paste or 1-2 tspn tomato paste with back garlic
2 anchovy fillets or 1 tbsp of fish sauce
2 cups red wine
2 Tbsp beef bone broth with mushrooms stock
2 cups of water
1 bay leaf
1 sprig of parsley
1 clove of garlic
(or replace leaf herbs with 2 Tbsp Winter Soup Mix from Gewurzhaus)

Method

1. Combine dry rub spices on chuck steak pieces and leave in refrigerator for a few hours
2. Heat oil in large pot in medium heat and brown steak pieces, 3 mins per side. Then set aside.
3. Add onions and saute until soft and starting to brown
4. Add celery, carrot, turnips, tomato paste, stirring until vegetables soften.
5. Add wine and deglaze pot. Simmer for 3 mins to burn off alcohol (or light it!)
6. Add the stock, herbs and bring to boil.
7. Add chuck steak back to pot and cook on high pressure for 1 hour until meat falls off the bone.
8. Remove steak pieces from pot and separate from bone. Shred meat and keep separate.
9. Reduce stock until desired thickness.
10. Separate into two portions and place in fridge overnight to have the fat set so remove next day.
11. Apportion meat to each portion then freeze on.

This work by Rod Sherwin is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License