We missed a fair amount of winter this year as we went on a cruise through Asia and then spent just over a week in Singapore. We had a wonderful time but the heat and humidity got to me and I was looking forward to coming home to some cooler weather. As Spring is already here I decided to take the opportunity of a rare cool day to make a hearty casserole.
I love slow cooking as I can prepare the casserole in the morning and when dinner time comes the main part is ready and I just have to worry about side dishes. There was a half bottle of red wine left over from cooking on the weekend sitting on the kitchen bench so the choice was drink it or make a casserole, so on this occasion I chose to cook with it.
This is a fairly simple recipe but take the time to brown the beef well because it is important to the flavour and the flour needs to be cooked out. Use a good red wine, if you wouldn’t drink don’t cook with it. You can serve it with mashed potatoes but we have been eating it with pureed cauliflower lately and it is goes really well together. Sprinkling the casserole with lemon zest and chopped parsley isn’t necessary but it really brightens the flavour.
This recipe freezes well or leftovers make a great lunch for the next day. It won’t be long and it will be BBQ’s and light meals so we enjoyed this casserole while we still could.