Monday, May 18, 2009

beef & red wine casserole

what you need
500g diced beef (use chuck or topside)
2 tbsp olive oil
6 small onions, peeled and left whole
2 carrots, thickly sliced
2 tbsp tomato paste
1 cup beef stock
1 cup red wine
200g button mushrooms

what to do
Preheat the oven to 180 degrees Celsius. Coat the beef in one tablespoon of the oil and brown in small batches in a large preheated fry-pan over a medium-high heat. Set beef aside. Reduce heat in pan and add remaining oil, onions, carrots and tomato paste, and cook, stirring for one minute. Add the stock and wine, scraping up the meat residue from the bottom of the pan. Heat until the mixture boils, then pour into a large casserole dish. Add the beef to the casserole dish, mix well. Cover the casserole dish tightly and cook in the preheated oven for one hour. Add the mushrooms.
Cover and cook for a further 20-30 minutes.

Serve with creamy mashed potatoes and sugar snap peas.

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