Beef and Wine Casserole

prep time:: 30 min

Serves 4-6

The best thing about this dish is everything is in the one pot, even the spuds. But extra mash went down well with my two bottomless pits of children.

ingredients

1 kg stewing beef, I usually buy rump and cut it up myself
Flour for dusting
25g butter
Olive oil
1 medium onion, chopped
1/2 bottle red wine
! Clove garlic
3 medium carrots cut in chunks
3 medium parsnips cut in chunks
6-8 potatoes peeled
Other root veggies if you want
1 litres beef stock, from cubes is fine
2 tblsp tomato puree
Bay leaves 2

directions

1
Set the oven to 150°C
2
1. Dust the meat pieces with seasoned flour
3
2. In a casserole heat the butter with a little olive oil (this stops the butter burning) and brown the meat. Do it in batches if necessary. Add the onions and garlic and cook for a few minutes.
4
3. Add the vet and brown these then pour in the wine, stock and tomato puree. Tuck in the bay leaves and season with a little salt and pepper. Yes it’s as easy as it sounds. Cover the casserole with a tight fitting lid and cook for two to three hours until the meat is falling apart.
5
This is even better the next day which is what makes the apparent effort so worthwhile. So enjoy something hearty in the rainy weather before it’s all turkey sandwiches.