On a cold winter’s night, nothing is more simple and warming than a casserole. Although the cooking time is over 1 hour, the preparation takes only 10 minutes – once it is in the oven you don’t have to watch it. I prefer to use a more flavourful cut of beef such as an oyster blade. They give a great gelatinous texture when braised and they’re also the cheaper, GFC friendly option at your local butcher (I buy my meat from Glenmore meats). This hearty dish is perfect when served with the “Perfect Baked Potatoes“!

Beef and Red Wine Casserole

Ingredients:

500g largely diced Beef (oyster blade)
Some Extra virgin olive oil
1 Spanish onions, sliced
1 carrot, sliced in chunks
2 tbsp organic tomato paste
1 cup Beef stock
1 cup red wine
200g oyster or button mushrooms, roughly sliced or torn
4 whole potatoes

1. Preheat the oven to 200C. (put the potatoes in) Coat the Beef in some olive oil, heat up frypan, and brown over medium-high heat. Set Beef aside.

2. Reduce heat in pan and drizzle more olive oil, add onions, carrots and tomato paste, and cook, stirring for a few minutes.

3. Add the beef stock and wine, stir well, making sure that it is combined with all the flavours. Bring to the boil, then pour into a large casserole dish (or in my case, just an oven safe saucepan with a lid)

4. Add the Beef to the casserole dish, making sure beef is evenly coated with stock. Cover the casserole dish tightly (I sealed my saucepan with foil) and place inside oven for 1 hour.

5. Burn some calories for an hour. A food lover must take responsibility for her sins.

6. Give the mixture a good stir – Add the mushrooms. Cover and cook for a further 20 or 30 mins.

You should have a steaming pot of tender beef glossed with thick sticky sauce.

"Casserole"

Serve with fluffy fluffy Potatoes with a crispy salt crust.

baked potato

Don’t forget to save some of the red wine for drinking!

Like my post? Spread it like butter!