Beef in Red Wine Casserole
Servings Prep Time
4people 30mins
Cook Time
1 1/2hours
Servings Prep Time
4people 30mins
Cook Time
1 1/2hours
Ingredients
Instructions
  1. Preheat oven to 160°C (conventional oven). This casserole is best if cooked in a large heavy-based casserole dish, with lid, like a Le Creuset dutch oven. However if you don’t have one you can still cook the first part in a frypan and then transfer the mixture into an ovenproof casserole.
  2. Cut the steak into 2.5cm cubes and then put into a plastic bag with the plain flour. Shake the bag until all the steak is well covered. Shake off and discard the excess flour and place steak on a plate ready to fry.
  3. Fry steak in olive oil in batches until brown, taking care not to overcrowd the pan. Repeat until all steak is browned adding another tablespoon of oil if necessary.
  4. Cool the pan a little then add in the butter and onions and fry until the onions have some colour. Add the garlic, chilli and carrots and fry until a little browned. Add the wine to deglaze the bottom of the pan and then add the tomatoes, stock and bay leaves .
  5. Bring to boil over a high heat then put on cover and transfer to the pre-heated oven. Cook for 2 hours. Remove from oven and taste, then season. Add the mushrooms, stir through and then cook for another 30 mins. If you aren’t ready to serve straight away turn the oven off and leave the casserole in the oven until you are ready. When serving sprinkle some parsley and lemon zest on each plate.

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