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10 minutes
100 minutes
110 minutes
- 900g No Added Hormones Beef Chuck Steak, halved crossways
- 40.00 ml plain flour
- 18.20 gm olive oil
- 1 brown onion, thinly sliced
- 4 bacon rashers, chopped
- 250ml beef stock
- 60ml balsamic vinegar
- 3 medium white potatoes, chopped
- 60g pkt Baby Spinach
- Coles Bakery Stone Baked by Laurent Sourdough Vienna, sliced, toasted, to serve
- Preheat your oven to 160°C. Coat the beef evenly with flour in a bowl, making sure to shake off any excess.
- In a large ovenproof frying pan over high heat, heat the oil until shimmering. Sear the beef for 3 minutes on each side or until nicely browned. Remove the beef from the pan and transfer to a plate.
- Cook diced bacon and finely chopped onion in a pan for 3 mins until onion softens slightly. Add the cooked beef with its juices, then pour in the stock and vinegar. Bring to boil, add potato, season, cover, then bake for 1 hour. Uncover and cook for 30 mins more until beef is tender and sauce thickens slightly.
- Combine the spinach with the beef mixture in the pan, gently folding together. Serve alongside the bread.
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