Traditional beef casserole
Ingredients
- 2 bay leaves
- 3 sprigs fresh thyme
- 3 sprigs fresh flat-leaf parsley
- 1 kg beef steak, trimmed of excess fat and cut into 3 cm cubes2 tablespoons flour
- 2 tablespoons olive oil
- Medium 1 brown onion (150 g), chopped
- 2 medium carrots (240 g), halved and sliced thickly
- 2 celery stalks (300 g), peeled and sliced thickly
- 2 garlic cloves
- 1 cup (250 ml) dry red wine
- 1 cup (250 ml) beef stock
- 400 g can of diced tomatoes
- 2 tablespoons chopped flat leaf parsley
Traditional beef casserole
Method
1.Preheat oven to 160 °C (140 °C) Preheat the fan oven. Make a bouquet garni by tying the bay leaves, thyme and parsley together with kitchen twine and set aside. Dip the beef in the seasoned flour, making sure to coat it well, shaking off any excess flour.
2．Heat 2 teaspoons oil in a large casserole dish over medium heat. Cook half of the beef, turning it over, until both sides are browned. Remove from mold. Repeat with 2 more teaspoons of oil and remaining beef.
3.In the same dish, add the remaining oil and sauté the onions, carrots, and celery over medium heat for 2 minutes or until lightly browned. Add garlic and cook, stirring, for 1 minute or until garlic is fragrant.
4.Add the wine to a plate and bring to a boil over medium heat. Stir and simmer until the wine is reduced by about half.
5.Return all of the beef and pan juices to the bowl with the stock, tomatoes, and bouquet garni and stir. Bring to a boil. Cover and place in the oven for 2 hours until the meat is very tender. Remove bouquet garni. Sprinkle the casserole with parsley and serve with mashed or boiled potatoes, if desired.