Rich beef casserole
Dec 27, 2013 1:00pm- 15 mins preparation
- 1 hr 45 mins cooking
- Serves 4
Print
Ingredients
Rich beef casserole
- 750 gram beef, diced
- 1 tablespoon plain flour
- 1 tablespoon olive oil
- 8 pickling onions, peeled
- 2 carrots, thickly sliced
- 1 cup (250ml) red wine
- 1 cup (250ml) beef stock
- 2 tablespoon tomato paste
- thyme sprigs
- 1 bay leaf
- 400 gram baby potatoes
- 200 gram small button mushrooms
- chopped parsley, to serve
- steamed green beans (optional), to serve
Method
Rich beef casserole
- 1Preheat oven to 180°C (160°C fan-forced). Toss together beef and flour.
- 2Heat oil in a heavy-based flame-proof casserole pan on high. Cook beef in batches for 3-5 minutes, until brown. Add onions and carrot and cook for 5 minutes, until golden.
- 3Add wine, stock, tomato paste, thyme and bay leaf. Season to taste and bring to boil.
- 4Cover and cook in oven for 1 hour. Add potatoes and mushrooms and cook for another 30 minutes, until beef is very tender. Scatter with parsley and serve with steamed beans, if you like.