Beef & Red Wine Casserole
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Super casserole recipe for a cold winter night at home!
1 tablespoon olive oil
750 grams of casserole type meat, trimmed of as much fat as possible and cut into small pieces (this can take a while to do, but believe me it's worth the effort)
1 onion, chopped finely
1 clove garlic, crushed (or 1 teaspoon of minced garlic)
2 rashers bacon, trimmed of fat and finely chopped
2 medium carrots, chopped
2-3 stalks celery, chopped
150-200g mushrooms, chopped
2.5 cups of beef stock (I use a couple of stock cubes mixed with hot water)
half a cup of red wine (more if you like red wine)
1 x 50g sachet of tomato paste
1-2 tablespoons flour
Heat a small amount of olive oil in a large pot that is oven proof. Add onion, bacon and garlic and cook for about a minute a so. Add the beef and brown, stirring pretty much continuously. This should only take a couple of minutes. Sprinkle flour and stir until flour is mixed in. Add stock a little at a time and mix it in. Add all the other vegetables and mix them in. Add the wine and tomato paste and again mix it all through. Allow to simmer on the stove top for about 5 minutes. Then put it in the oven preheated to 160 degrees celsius for at least 1.25 hours. (I usually do it for one and a half or longer. I find the longer it cooks, the better it tastes, although you may have to add a little more stock or water to stop it from getting to dry). I like to serve it with rice, but it can also be served with mashed potato.
750 grams of casserole type meat, trimmed of as much fat as possible and cut into small pieces (this can take a while to do, but believe me it's worth the effort)
1 onion, chopped finely
1 clove garlic, crushed (or 1 teaspoon of minced garlic)
2 rashers bacon, trimmed of fat and finely chopped
2 medium carrots, chopped
2-3 stalks celery, chopped
150-200g mushrooms, chopped
2.5 cups of beef stock (I use a couple of stock cubes mixed with hot water)
half a cup of red wine (more if you like red wine)
1 x 50g sachet of tomato paste
1-2 tablespoons flour
Heat a small amount of olive oil in a large pot that is oven proof. Add onion, bacon and garlic and cook for about a minute a so. Add the beef and brown, stirring pretty much continuously. This should only take a couple of minutes. Sprinkle flour and stir until flour is mixed in. Add stock a little at a time and mix it in. Add all the other vegetables and mix them in. Add the wine and tomato paste and again mix it all through. Allow to simmer on the stove top for about 5 minutes. Then put it in the oven preheated to 160 degrees celsius for at least 1.25 hours. (I usually do it for one and a half or longer. I find the longer it cooks, the better it tastes, although you may have to add a little more stock or water to stop it from getting to dry). I like to serve it with rice, but it can also be served with mashed potato.