Beef and red wine casserole

WARM UP TO BEEF THIS WINTER

With winter in full swing, it’s time to bring Beef from the barbecue to the cooking pot, and swap kebabs and wraps for comforting casseroles and satisfying stews.

While Beef is a family favourite all year round, the colder weather brings the perfect excuse to indulge in the rich, hearty dishes that warm the palate and satisfy our appetites.

And there is no better way to warm up than by indulging in one of these scrumptious Beef meals.

Tip - the best slow simmer Beef cuts include chuck, topside, shin, brisket and skirt. For quick braising use round medallions or round steak (also known as knuckle) or oyster blade.

Beef and red wine casserole

Preparation time: 15 minutes
Cooking time: 1 hour 30 minutes
Serves: 4

INGREDIENTS

500g diced Beef (use chuck or Beef topside)
2 tbsp olive oil
6 small onions, peeled and left whole
2 carrots, thickly sliced
2 tbsp tomato paste
1 cup Beef stock
1 cup red wine
200g button mushrooms
Mashed potato and sugar snap peas to serve

METHOD:

1. Preheat the oven to 180 degrees celsuis. Coat the Beef in 1 tbsp of the oil. Brown in small batches in a large preheated fry-pan over a medium-high heat. Set Beef aside.

2. Reduce heat in pan and add remaining oil, add onions, carrots and tomato paste, and cook, stirring for 1 minute.

3. Add the stock and wine, scraping up the meat residue from the bottom of the pan. Heat until the mixture boils, then pour into a large casserole dish.

4. Add the Beef to the casserole dish, mix well. Cover the casserole dish tightly and cook in the preheated oven for 1 hour.

5. Add the mushrooms. Cover and cook for a further 20-30 minutes. Serve with creamy mashed potatoes and sugar snap peas.

Meat & Livestock Australia. For more recipe suggestions please go to www.themainmeal.com.au