Monday, May 21, 2018

Rosemary & Red Wine Beef Casserole



A hearty beef casserole the whole family will love. Perfect for a cold day.

Rosemary & Red Wine Beef Casserole
Serves 6
  • 1.2kg chuck/casserole beef cubed
  • 2 brown onions roughly chopped
  • 600g baby potatoes quartered
  • 4 celery stalks sliced
  • 3 medium sized carrots peeled and sliced
  • 5 cloves of garlic crushed
  • 3 bay leaves
  • Salt and pepper
  • 1 1/2 tablespoons chopped fresh rosemary or 3 rosemary sprigs
  • 100g tomato paste
  • 2 cups water
  • 2 teaspoons Vegeta beef stock powder
  • 1 1/2 cups dry red wine
  • 1/4 plain flour
  • Olive oil

1. Add 1 tablespoon of olive oil to a frying pan over high heat. Dust cubed beef in flour and brown in batches. Transfer to slow cooker.
2. Add all other ingredients to slow cooker and stir. Cook on low for 6-8 hours or on high for 4.
3. Remove bay leaves and rosemary sprigs if used. If the sauce is too runny thicken up with a tablespoon of cornstarch dissolved in a small amount of water.
4. Serve with crusty bread.

You can skip step 1 and just place everything into slow cooker instead of Browning off beef first.

You can also cook in a casserole dish (with a lid) in oven for 3 hours at 160°c (140°c fanforced).

xo Bec

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