1kg beef blade steak
¼ cup olive oil
1 onion, chopped
2 cloves garlic, crushed
2 medium carrots (240g), peeled, cut into 1cm slices
250g whole button mushrooms
1½ cups beef stock
¹⁄ ³ cup chicken-flavoured instant gravy granules
2 tblsps barbecue sauce
Mashed potato and steamed peas, to serve
Trim fat and sinew from beef steak. Cut into 3cm pieces. Season with salt and pepper.
Heat 2 tblsps of the oil in a stockpot over a high heat. Add beef in three batches. Cook, turning occasionally, for about 2 minutes, or until browned all over. Remove.
Reduce heat to medium. Add remaining oil to the same pot with onion, garlic, carrots and mushrooms. Cook, stirring for about 5 minutes, or until the mushrooms are tender.
Add stock. Bring to boil. Return beef and cooking juices. Gently boil, covered, stirring occasionally, for 40 minutes, or until beef is tender.
Combine granules with ¼ cup water and sauce in a jug. Stir into stew. Gently boil, stirring for a further 5 minutes, or until thickened.
Serve with mashed potato and peas.