Beef and red wine casserole

Brown the beef in batches, never all at once. A crowded pan steams the meat grey, and grey beef makes a flat casserole.

Serves

4 people

Prep

20 minutes

Cook

2 hours 30 minutes

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Start with 1 kg of diced beef. If you would rather cut it yourself, a kilo of chuck steak in 4 cm pieces is the same thing.

This is better the next day. Make it, cool it, and reheat it gently. The sauce thickens and the beef takes on more of the wine.

Ingredients

• 1 kg diced beef
• 2 tbsp plain flour
• 2 tbsp olive oil
• 1 brown onion, chopped
• 2 carrots, chopped
• 2 garlic cloves, crushed
• 2 tbsp tomato paste
• 250 ml red wine
• 500 ml beef stock
• 3 sprigs thyme
• 1 bay leaf
• Salt and cracked black pepper

Method

1. Heat the oven to 160°C. Toss the beef in the flour with salt and pepper.
2. Heat the oil in a heavy casserole pot over high heat. Brown the beef in three batches, 3 minutes a batch. Lift each batch onto a plate.
3. Turn the heat down to medium. Add the onion and carrot. Cook for 5 minutes. Add the garlic and tomato paste. Cook for 1 minute.
4. Pour in the wine. Scrape the base of the pot. Simmer for 2 minutes.
5. Add the stock, thyme, bay leaf and the beef with its juices. Bring to a simmer.
6. Cover and put the pot in the oven for 2 hours 30 minutes, until the beef is tender and the sauce has thickened.
7. Take out the thyme stalks and bay leaf. Taste and season.

Serve it

Serve with mashed potato or buttered noodles and green beans.