Beef and Red Wine Casserole
A hearty Provincial French-style casserole/stew, which like most casseroles tastes even better the day after, and can be frozen and reheated successfully.
Serves 6.
Ingredients:
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500 g topside or chuck steak, cut into 5 cm cubes |
cornflour, for dusting meat |
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2 tbspn extra virgin olive oil |
1 stick celery, leaves trimmed, finely chopped |
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1 carrot, finely chopped |
1 leek, finely chopped |
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3 cloves garlic, peeled and finely chopped |
10 medium white mushrooms, sliced roughly |
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1 x 400 g can Italian (Roma) peeled tomatoes |
"big" red wine (eg shiraz) - one glass for the casserole, plus a refill or two for the cook |
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4 dried bay leaves |
1 tspn each dried basil and parsley |
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pepper, salt |
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To serve: Sauteed potatoes or creamy mashed potato or lots of good crusty bread; a steamed green vegetable or plain green salad; and good red wine |
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Method:
Dust beef cubes in cornflour. Heat 2 tbspn olive oil to medium high heat in frying pan or cast iron pot, and brown meat on both sides in batches. Remove and set aside on a plate.
To remaining olive oil (add a drizzle more if you like) and juices in pan, add onion or leek, celery, carrot and garlic. Reduce heat a little and sweat vegetables down a little, don't let them burn or 'catch'. Add the tomatoes (undrained) and squish them to a pulp. Then add the mushrooms, wine and seasonings, and heat through for a few minutes.
(The reason the mushrooms are sliced roughly, eg one medium mushroom = three or four slices, is so they will keep their shape and flavour throughout lengthy cooking).
Stir to amalgamate all flavours. Place beef and vegetables into the casserole dish (if using a cast iron pot, add beef to vegetable mixture and stir through).
Place casserole into the preheated oven, set to moderate (about 180oC). Allow to bubble and cook gently for about an hour and a half, while you prepare the side dishes.