Foodie Friday: Beef and Red Wine Casserole

slow_braised_beef_in_red_wine(Serves 4)

Ingredients:
700g stewing beef, all visible fat removed, cut into large chunks
500g passata with onions and garlic
400g baby carrots, peeled
200g chestnut mushrooms, halved
2 leeks, thickly sliced
1 large onion, roughly chopped
4 celery sticks, cut into short lengths
4 garlic cloves, finely chopped
6 tbsp tomato puree
600ml beef stock
100ml red wine
2 sprigs of fresh rosemary
Frylight
A small handful of fresh flat-leaf parsley, finely chopped, to garnish

Method:
1. Place a large flameproof casserole dish sprayed with Frylight over a high heat. Stir-fry the beef for 6-8 minutes, or until browned. Transfer to a plate with a slotted spoon and set aside.
2. Remove the dish from the heat, wipe it with kitchen paper and spray with a little more Frylight. Return to the heat and add the onion, leeks, garlic, celery, carrots and rosemary. Cook for 6-8 minutes, or until softened, then return the meat to the pan.
3. Stir in the tomato puree, passata, red wine and stock. Bring to the boil, cover, turn the heat to low and cook for 2 hours.
4. Stir in the mushrooms and cook for a further 25-30 minutes, or until the beef is tender. Remove from the heat, garnish with the parsley and serve.

Push the boat out: Add 8 chopped rashers back bacon, all visible fat removed, with the onion in step 2. Double the amount of red wine too.

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