🍲Stews
Beef Casserole
A slow-cooked beef casserole with red wine, beef stock, leaf. Best made ahead — it only gets better.
20 min
Prep
1 hr 30 min
Cook
Involved
Difficulty
16
Ingredients
8
Steps
Ingredients
Servings
- 2 tbspn oil
- 120 ml red wine
- 100 gm onion (prepared weight)
- 200 ml beef stock
- 50 - 75 gm carrot
- ½ tspn dried thyme
- 50 - 75 gm celery
- 1 bay leaf
- 150 gm braising steak (see notes)
- ¼ tspn salt
- 1 tspn paprika
- freshly ground black pepper to taste
- 1 tspn plain flour
- 150 gm potatoes (prepared weight)
- 1 tspn tomato purée
- 75 gm button mushrooms
Method
- 1
Preheat the oven to 190° C.
- 2
Cut the beef into cubes (see notes).
- 3
Mix the flour and paprika and fully coat the beef cubes.
- 4
Slice the onion.
- 5
Chop the carrot.
- 6
Chop the celery.
- 7
Peel and cut the potatoes into 2 - 3 cm cubes.
- 8
Chop the mushrooms into approx 2 cm pieces.