Traditional beef casserole

Traditional beef casserole

Serves 4
Cuisine type: French, Traditional
Cooking time: More than 2 hours
Course: Main
Favourite flavours: Beef
Cooking method: roast
Season: Winter

Traditional beef casserole Traditional beef casserole
Traditional beef casserole
INGREDIENTS

2 bay leaves
3 sprigs fresh thyme
3 stalks fresh flat-leaf parsley
1kg chuck steak, excess fat trimmed,
cut into 3cm cubes
2 tablespoons plain flour
2 tablespoons olive oil
1 medium (150g) brown onion, chopped
2 medium (240g) carrots, halved, sliced thickly
2 (300g) celery stalks, trimmed, sliced thickly
2 garlic cloves, crushed
1 cup (250ml) dry red wine
1 cup (250ml) salt-reduced beef stock
400g can diced tomatoes
2 tablespoons chopped flat-leaf parsley

METHOD

Preheat oven to 160°C (140°C fan-forced). Make a bouquet garni by tying together the bay leaves, thyme and parsley with kitchen string; set aside. Toss beef in seasoned flour until well coated; shake away excess flour.

Heat 2 teaspoons of the oil over medium-high heat in a large casserole dish. Cook half the beef, turning, until browned on all sides. Remove from dish. Repeat with another 2 teaspoons of oil and remaining beef. Add the remaining oil to the same dish and cook the onion, carrot and celery over medium heat for 2 minutes or until browned lightly. Add the garlic and cook, stirring, for 1 minute or until garlic is aromatic.

Add the wine to the dish and bring to the boil over medium-high heat. Cook, stirring, until the wine is reduced by about half.

Return all the beef and any juices to the dish with the stock, tomatoes and bouquet garni; stir to combine. Bring to the boil. Cover and place in oven for 2 hours or until meat is very tender. Remove bouquet garni. Serve casserole sprinkled with parsley and accompanied by mashed or boiled potatoes, if desired.



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Tip: Try "lamb & potato" or "Low GI"
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