My hubby loves home-cooked meals. Due to my hectic schedule, cooking beef casserole will be an ideal option for a weekday dinner. I can easily prepare this and leave it to simmer while I get ready for work. Simply re-heat the casserole when I return from work. Fuss-free....Ingredients (Serve 6)
1 1/2 tbsp canola oil
30g unsalted butter
1kg beef steak, chopped into 2cm chunks
2 white onions, finely chopped
3 garlic cloves, finely chopped
4 baby carrots, cut into cubes
2 celery sticks, finely chopped
250ml cooking red wine
500ml beef / vegetable stock
400g canned chopped tomatoes
1 tbsp tomato paste
2 tbsp plain flour
Method
Heat a wide-based casserole. Add half portion of oil and butter.
Cook the beef in 2 batches when the pan is hot. Brown the beef chunks evenly and transfer them and sauce into a bowl.
Heat the remaining oil and butter in the same pan. Over low heat, stir fry onion, garlic for 1 minute.
Add in carrots and celery. Keep stirring and cook until the onion is soft.
Add the tomato paste and flour to cook for another minute.
Increase to high heat and add the cooked beef and red wine. Stir the mixture and cook until the wine has reduced to half.
Reduce heat to medium, then add the tomatoes and stock.
Simmer with the pan uncovered for approx. 1 1/2 - 1 3/4 hours. Stir occassionally until the sauce is thick and beef is tender.
Serve warm with steamed rice or mashed potatoes.
Add the tomato paste and flour to cook for another minute.
Increase to high heat and add the cooked beef and red wine. Stir the mixture and cook until the wine has reduced to half.
Reduce heat to medium, then add the tomatoes and stock.
Simmer with the pan uncovered for approx. 1 1/2 - 1 3/4 hours. Stir occassionally until the sauce is thick and beef is tender.
Serve warm with steamed rice or mashed potatoes.
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