This delicious beef and wine casserole is slow cooked for tenderness and maximum flavour. This is comfort food at its best.
Serves 4
Prep Time: 20 minutes
Cook Time: 1 hour 45 minutes
Ingredients
600g chuck steak, cut into cubes Salt Freshly ground black pepper 1 Tbsp vegetable oil 100g bacon, diced 1 large carrot, peeled, thickly sliced 1 medium onion, cut into small wedges 2 cloves of garlic, sliced 1 tsp tomato paste 1 1/2 Tbsp plain flour 1 cup of dry red wine 1 cup of beef stock 2 bay leaves 2 sprigs of thyme 1 Tbsp unsalted butter 100g brown mushrooms, quartered or halved
a handful of pearl onions
Method
Preheat the oven to 180°C.
Season the beef with salt and pepper.
In a large pot over medium heat, heat the oil. Add the bacon and cook, stirring occasionally, until it starts to brown slightly. Remove the bacon and drain on paper towel.
Increase the heat to medium-high. Add a single layer of beef to the pot and sear on all sides. This should take around 10 minutes. Repeat until all of the beef is browned.
Reduce heat to medium and add the carrot and onion to the pot. If it starts sticking, add a tablespoon of water as needed. Cook until slightly softened - around 5 minutes.
Add the flour and stir until the vegetables are all lightly coated. Add the garlic and tomato paste and stir once more.
Pour the wine into the pot and add the stock, bay leaves and thyme. Add the bacon, beef, pearl onions and mushrooms and give everything a good stir.
If your pot is ovenproof, pop the lid on and slide it into the oven. If not, transfer everything to a large casserole dish, cover and cook for 90 minutes or until the beef is tender and the sauce thickens.
Serve with boiled new potatoes.
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