BEEF & RED WINE CASSEROLE

Beef and red wine casserole is commonly served with some crusty bread or over a bed of mashed potatoes. It is a versatile dish that can be enjoyed as a family dinner or served at gatherings and special occasions.

Recipe Notes:

• I used cabernet red wine to marinate the beef. You could use shiraz, merlot, pinot noir or any other red wine that you prefer.

• I used cup mushrooms. You could use button mushroom, cremini or portobello, whichever types of mushroom that you prefer.

• I used 2 tsp of Dried Oregano. You could use 1 tbsp of fresh oregano if you prefer.

• I used Himalayan Pink Salt. You could use other types of salt that is available to you.

• I added frozen peas in the beef casserole. You could add other vegetables that you prefer.

• I used wholemeal cob as a bun bowl to serve the beef casserole. You could use any type of cob loaf that is available. Cut the top off the cob loaf and pull the soft bread out. Heat up the hollowed cob loaf in the oven set to 180 degree Celsius for 10 minutes before serving.

INGREDIENTS FOR BEEF & RED WINE CASSEROLE

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(Serves 4-6 peoples)

✅️ +/-800 Gm Beef Short Rib, deboned

✅️ 1 Cup Cabernet Red Wine

✅️ ½ Cup Beef Stock

✅️ 3 Strips Bacon Rashers

✅️ ¼ Cup Brown Sugar

✅️ 1 Tbsp Garlic, chopped finely

✅️ 1 Bulb Brown Onions, roughly chopped

✅️ 2 Tsp Dried Oregano

✅️ 2 Tbsp Tomato Paste

✅️ 3 Pcs Bay Leaves

✅️ 1 Tbsp Corn flour (Optional), mix with 1 tbsp water

✅️ Salt to Taste

✅️ Black Pepper Powder to Taste

METHOD OF PREPARATION:

1. Place red wine, brown sugar, garlic and beef in a clean bowl. Cover with plastic wrap and leave to marinate for 40 minutes.

2. Stir fry bacon rashers and brown onions in a pot on MEDIUM heat until brown. Add the marinated beef and stir for 5 minutes. Season with salt and pepper. Add the red wine marinade and the remaining ingredients except corn flour to the pot. Bring stock to boil and simmer on LOW heat, covered, for 50 minutes or until the meat is tender.

3. If the sauce needs thickening, combine the corn flour with plain water. Pour into the casserole and stir until slightly thickened. Add frozen peas or any other vegetables that you prefer and continue cooking for a further 5 minutes.

4. Served the beef and red wine casserole in a warm hollowed wholemeal cob or serve it with your choice of sides.

RECIPE PHOTO GALLERY