Rich Beef Casserole

July 10, 2010 0 Comments

Rich Beef Casserole
Recipe Type: Main
Author: Fieldstown
  • 500 grams round steak cut into cubes
  • 2 grams onions roughly chopped
  • 1 grams bouquet garni
  • 6 grams black peppercorns
  • 1 tablespoon red wine vinegar
  • 1 tablespoon bottle full-bodied red wine
  • 3 – 4 tablespoons olive oil
  • 3 tablespoons celery sticks
  • 1/2 cup plain flour
  • 300 millilitres beef stock
  • 2 tablespoons tomato puree
  • 2 tablespoons garlic cloves crushed
  • 175 grams button mushrooms, halved
  • 400 grams can of artichoke hearts, drained and halved
  • grams chopped fresh parsley and thyme to garnish
  1. Place meat, onions, bouquet garni, peppercorns, vinegar and wine in a bowl and marinate overnight.
  2. Preheat oven to 160 degrees C. Strain the meat, reserving the marinade, and pat dry. Heat the oil in a heavy casserole dish and fry the meat and onions in batches. Remove and set aside. Add the celery and fry until browned, then remove this and set aside with meat.
  3. Sprinkle the flour into the casserole and cook for one minute. Gradually add the reserved marinade and the stock, and bring to the boil, stirring continuously. Return the meat, onions and celery to the casserole, then stir in the tomato puree and crushed garlic.
  4. Cover the casserole with a tight-fitting lid and cook in the oven for about two and a quarter hours. Stir in the mushrooms and artichokes, cover again and simmer until the meat is tender about 15 minutes.
  5. Garnish with parsley and thyme, and serve hot with creamy mashed potatoes.