Name: Beef and red wine casserole
Cook time: 240 min
Total time: 240 min
Yield: 6
Ingredients: 250 grams speck or pancetta, chopped; 1 medium (150g) brown onion, chopped; 1 medium (120g) carrot, chopped; 2 trimmed (200g) stalks celery, sliced; 4 cloves garlic, peeled, sliced; 10 (250g) French shallots, peeled, halved; 2 tablespoons duck fat; 2 kg stewing beef, trimmed, cut into 6cmpieces; ⅓ teaspoon ground cinnamon; 1 bay leaf; ¼ cup (80ml) brandy; 2 whole cloves; 2 strips orange rind; 2 cups (500ml) red wine; 2 cups (500ml) beef stock; 2 bunches baby carrots, trimmed,scrubbed; 1 tablespoon chopped fresh curly parsley

Try this homely beef and red wine casserole, served on fresh fettuccine pasta, with mashed potato, pommes anna or crusty bread.

Looking for more recipes to make with red wine or more beef stews and casseroles?

Ingredients

250 grams speck or pancetta, chopped

1 medium (150g) brown onion, chopped

1 medium (120g) carrot, chopped

2 trimmed (200g) stalks celery, sliced

4 cloves garlic, peeled, sliced

10 (250g) French shallots, peeled, halved

2 tablespoons duck fat

2 kg stewing beef, trimmed, cut into 6cmpieces

⅓ teaspoon ground cinnamon

1 bay leaf

¼ cup (80ml) brandy

2 whole cloves

2 strips orange rind

2 cups (500ml) red wine

2 cups (500ml) beef stock

2 bunches baby carrots, trimmed,scrubbed

1 tablespoon chopped fresh curly parsley

Method

Preheat oven to 170°C (150°C fan-forced).

Heat a large cast iron casserole over medium heat. Cook the speck, stirring occasionally, for 5 minutes or until fat has rendered and speck is golden brown. Add onion, carrot, celery, garlic and shallots; cook, stirring occasionally, for 10 minutes or until vegetables have softened.

Meanwhile, heat duck fat in a large frying pan. Cook beef in batches until well browned all over, transferring beef to casserole as you go. When all beef is browned, add brandy to frying pan; bring to the boil, scraping dark pieces from base of pan. Pour liquid into casserole; stir to combine beef and vegetables.

Add bay leaf, cinnamon, cloves, rind, wine and stock. Cover with a tight-fitting lid, then wrap a sheet of foil around the lid area to ensure the dish is well sealed.

Cook beef for 3 hours. Remove from oven. Add carrots; cover. Cook for a further 30 minutes or until beef and carrots are tender. Season; sprinkle with parsley.

Serve beef with potatoes and peas with onion and lttuce or mashed potato and steamed greens, if you prefer.

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Ingredients

Method

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