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Hearty beef casserole

  • 0:15 Prep
  • 2:30 Cook
  • 4 Servings

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 Massel beef stock
  • Crusty bread, to serve

Method

  • 1
    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.
  • 2
    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.
  • 3
    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.

Source: taste.com.au

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