Beef and red wine casserole
Nov 29, 2012 1:00pm- 30 mins preparation
- 1 hr 30 mins cooking
- Serves 6
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Ingredients
Beef and red wine casserole
- 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
Beef and red wine casserole
- 1Preheat oven to moderate, 180°C. Toss meat in seasoned flour, shaking off excess.
- 2Heat 2 tablespoons oil in a large flameproof casserole dish on high. Brown meat in 3 batches for 3-4 minutes. Transfer meat to plate.
- 3Heat remaining oil in same casserole dish on medium. Saute carrot, celery, onion and garlic for 3-4 minutes, until the onion is tender.
- 4Return meat to casserole. Stir in stock, tomatoes and wine. Add thyme and bay leaves and season to taste. Bring to boil, stirring.
- 5Transfer casserole to the oven and cook, covered, for 1 hour, then uncover and cook a further 30 minutes, until meat is very tender.
