Beef and Red Wine Casserole
Beef and red wine is a marriage made in heaven. This casserole is perfect mid-winter fare and can be made in the slow cooker.
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|1 kg||Beef casserole steak|
|2 tsp||Ground cumin|
|1 to taste||Salt & freshly ground pepper|
|3 tbsp||Tomato paste|
|1 cup||Red wine|
|2 cups||Beef stock|
|2 cups||Button mushrooms|
- Preheat oven to 150C. Chop steak into 4cm pieces. Mix flour, cumin, salt and pepper together and then roll steak in flour mix.
- Heat oil in a cast iron casserole or frying pan and brown meat in batches and then set aside.
- Gently cook onion(roughly chopped), celery and garlic(crushed) in the casserole until tender. Add extra oil if necessary.
- Add tomato paste, wine and stock and bring to the boil. Add carrots, swede and mushrooms. Cover and cook in the oven for 11/2 to 2 hours until meat is tender. (Then, if you have been using a frying pan, transfer everything to a covered baking dish or casserole.)