96.5 Wave FM's Online Cookbook

Winter Warmer Beef CasseroleMethodHeat a large, heavy-based casserole dish,add olive oil and butter, sauté the dicedvegetables (except garlic) over low heat,toss in the thyme, rosemary and bay leaf,clamp the lid on and allow the vegiesto collapse over a 20-30 minute period(this releases the natural sugars). Checkregularly and stir to prevent sticking.Add garlic and cook for a few minutes.Remove pan from heat.Whilst the vegies are sauteeing, cut beefinto bite sizes pieces, coat with smallamount of flour and fry off quickly in amed - hot frying pan, set aside in separatedish until ready to add to casserole.Add the meat and the rest of theingredients to the casserole and bakein oven at 170 - 180 C for 1 1/2 - 2 hours,checking regularly and topping up withbeef stock if required.1.5 - 2kg blade or chuck steak, cubed, fat trimmedflour2 tbsp olive oil2 tbsp butter2 onions, finely diced1 carrot, finely diced1 parsnip, finely diced1 suede, finely diced2-3 cloves garlic, crushed2 sticks celery, diced (optional)2 small potatoes, cubed1/2 sweet potato, cubedfrozen peas/beans (optional)1 - 2 cups beef stock (or more if needed)2 tbsp tomato paste2 cans diced tomatoes1/3 cup Worcestershire sauce1/2 - 3/4 cup red wine1 tbsp sugarsalt & pepper to tastesmall bunch of fresh thyme & one sprigof rosemary (tied with kitchen string)2 bay leavesMeat should be tender and a thick sauceshould have formed. Remove from ovenand allow to rest for 20 mins with lid ajar.No thickening agent should be required.But if the sauce is thin and copious still,thicken with either cornflour or with aflour and butter roux (equal parts flourand butter, cooked over a medium heatuntil thick, add in small amounts to hotcasserole, whisking constantly).This recipe is specialto me becauseI created it and it’s wonderful to have the aromaswafting through the house on a cold winter afternoon,and there’s enough for at least a couple of meals andit tastes better on each reheat.thanks to Glenice from Kiama34