Recipe

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
  • 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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