Beef casserole
- Serves 6
- Prep time: 20 mins | Cooking time: 2 hours
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Recipe by: Nathan Goodfellow
Ingredients
2 tablespoons olive oil
750g gravy beef, trimmed, cut into 3cm cubes
1 large brown onion, finely chopped
2 garlic cloves, crushed
2 medium carrots, peeled, halved, sliced
2 celery stalks, chopped
2 tablespoons plain flour
2 large desiree potatoes, peeled, cut into 3cm pieces
2 dried bay leaves
2 sprigs fresh thyme
2 sprigs fresh rosemary
1 cup red wine
2 cups beef stock
Crusty bread, to serve
Method
Preheat oven to 180°C/160°C fan-forced.
Heat half the oil in a large, heavy-based, flameproof casserole dish over medium-high heat.
Cook beef, in batches, for 5 to 6 minutes or until browned. Transfer to a bowl.
Heat remaining oil in dish. Add onion, garlic, carrot and celery. Cook, stirring, for 5 minutes or until onion has softened.
Return beef to dish. Add flour. Cook, stirring, for 1 minute.
Add potato, bay leaves, thyme and rosemary. Stir in wine and stock. Cover dish. Bring to the boil.
Transfer to oven. Bake for 2 hours or until beef is tender.
Remove and discard bay leaves. Serve with crusty bread.
For a little bit of a kick throw in some chili or tabasco sauce. You could cook the casserole at 160C/140C for 3 hours. You could use beef chuck, skirt, topside or blade instead of gravy beef.