Name: Beef and red wine casserole
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 6
Ingredients: 1 kilogram chuck steak, trimmed, cubed; 1/4 cup seasoned flour; 1/4 cup oil; 2 carrots, chopped; 2 celery stalks, trimmed, chopped; 1 large onion, finely chopped; 2 clove garlic, crushed; 1 litre beef stock; 400 gram can diced tomatoes; 1/2 cup red wine; 4 sprigs thyme; 2 bay leaves

Beef and red wine casserole

Serves 6

Prep

30M

Cook

1H 30M

Total

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Ingredients

1 kilogram chuck steak, trimmed, cubed

1/4 cup seasoned flour

1/4 cup oil

2 carrots, chopped

2 celery stalks, trimmed, chopped

1 large onion, finely chopped

2 clove garlic, crushed

1 litre beef stock

400 gram can diced tomatoes

1/2 cup red wine

4 sprigs thyme

2 bay leaves

Method

1.Preheat oven to moderate, 180°C. Toss meat in seasoned flour, shaking off excess.

2.Heat 2 tablespoons oil in a large flameproof casserole dish on high. Brown meat in 3 batches for 3-4 minutes. Transfer meat to plate.

3.Heat remaining oil in same casserole dish on medium. Saute carrot, celery, onion and garlic for 3-4 minutes, until the onion is tender.

4.Return meat to casserole. Stir in stock, tomatoes and wine. Add thyme and bay leaves and season to taste. Bring to boil, stirring.

5.Transfer casserole to the oven and cook, covered, for 1 hour, then uncover and cook a further 30 minutes, until meat is very tender.

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Ingredients

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