Preparation

Preheat oven to 140°C. Place beef and kidney in a large bowl. Add flour and season with salt and pepper. Toss to coat.
Heat oil in a flameproof casserole dish over medium heat. Gently cook onion for 5 minutes or until tender. Turn off heat and add beef and kidney to dish.
In a separate bowl, combine tomato sauce, wine and water. Pour tomato mixture over beef (do not mix). Top with garlic and carrot.
Cover dish with a round of baking paper, then a lid. Bake for 2½-3 hours or until beef is tender. Spoon into serving bowls and scatter with parsley. Serve.

Ingredients

  • 500 g lean casserole beef (such as oyster blade), trimmed and cubed
  • 1 beef kidney, trimmed and cubed
  • 2 tbsp plain flour
  • salt and freshly ground black pepper
  • 1 tbsp vegetable oil
  • 1 onion, finely sliced
  • 1 x 400 g can Italian-style diced tomatoes
  • 150 ml red wine
  • 1 cup water
  • 2 garlic cloves, crushed
  • 3 carrots, cut into bite-size pieces
  • chopped flat-leaf parsley, to serve