â€¢ 40ml (2 tbs) olive oil
â€¢ 1kg chuck steak
â€¢ 2 onions, thinly sliced
â€¢ 2 carrots, peeled, sliced
â€¢ 2 garlic cloves, crushed
â€¢ 1 tbs tomato paste
â€¢ 1 heaped tbs plain flour
â€¢ 1/2 tsp chilli powder
â€¢ 1 lemon, zested plus 1 tbs juice
â€¢ 375ml (1 1/2 cups) beef stock
â€¢ 1/2 cup plum jam
â€¢ 50g butter
â€¢ 2 cups (300g) self-raising flour
â€¢ 1/2 cup (45g) parmesan
â€¢ Fresh chopped herbs eg tarragon, parsley
â€¢ 3/4 cup (185ml) milk.
Preheat oven to 170°C.
Heat the olive oil in a large ovenproof casserole dish over medium heat.
Add the beef, in batches, and cook until browned all over.
Transfer to a plate and set aside to rest.
Add the onion to the pan and cook, stirring, for 1-2 minutes until softened.
Add the carrot, garlic, tomato paste, flour and chilli powder.
Stir to combine and cook for a further minute.
Add the lemon rind and lemon juice, beef stock and plum jam
(the liquid needs to just cover the meat so add a little water or extra stock if necessary).
Season well with salt and pepper and bring to the boil, then place in the preheated oven and cook for 3-4 hours until the beef is tender.
Preheat oven to 200°C. Rub 50g butter into 2 cups (300g) self-raising flour.
Stir in 1/2 cup (45g) parmesan, herbs and 3/4 cup (185ml) milk.
Do not roll â€“ just put lumpy spoonfuls on top of the cooked beef and then bake for 20 minutes.