Red Wine Beef Casserole
Ingredients
- 1 Tbsp (20ml) - Olive Oil
- 1.4kg (3lbs) - Beef Bolar Roast, Large Diced (See Notes Below)
- 70g (2.4oz) - Plain (All Purpose) Flour
- 3 - Brown (Yellow) Onions, Quartered, Roots Intact
- 3 - Carrots, Washed & Thickly Sliced
- 3 - Celery Ribs, Washed & Thickly Sliced
- 6 - Garlic Cloves, Crushed
- 5g (0.3oz) - Thyme
- 1 Cup (250ml) - Red Wine or Beef Stock (See Notes Below)
- 2 ½ Tbsp (35g) - Concentrated Tomato Paste
- 2 ½ Tbsp (50ml) - Balsamic Vinegar
- 1 Litre (4 Cups) - Beef Stock
- 3 - Dried Bay Leaves (Optional)
- Seasoning To Taste
- Flat Leaf Parsley, Roughly Chopped To Garnish
Method
- Preheat oven to 180°c - 350°f.
- Place the diced beef into a large mixing bowl with the plain (all-purpose) flour and mix to combine, shaking off any excess flour. Place on a plate.
- Place a large high rimmed pan or pot over high heat. Add in 1 Tbsp (20ml) of olive oil and sear the floured beef in batches for 4-5 minutes or until golden all over and a slight crust has formed. Remove and set aside.
- Reduce heat to medium-high, add in the remaining olive oil along with the onions, carrots, celery garlic and thyme. Saute for 3 minutes, mixing regularly.
- Add in the wine or beef stock (see notes) and deglaze for 1 ½ minutes, season to taste and mix well.
- Add the seared beef back in along with the balsamic vinegar and stock, check for seasoning, adjust accordingly, mix well and bring to a simmer. Place on a lid or wrap the pan or pot in foil if you don't have a lid, transfer it to the preheated oven and braise for 1 ½ hours. Remove the lid after 1 ½ hours and allow it to braise uncovered for a final 30 minutes before removing it from the oven.
- Serve in bowls, plates or whatever you like, garnish with chopped flat-leaf parsley. Dig in.
Calories 764kcalCarbohydrates 36gProtein 87gFat 23gSaturated Fat 7gPolyunsaturated Fat 1gMonounsaturated Fat 11gCholesterol 217mgSodium 804mgPotassium 2161mgFiber 4gSugar 10gVitamin A 7899IUVitamin C 15mgCalcium 155mgIron 10mg