Beef and Booze Casserole
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serves:
6
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yield:
6 servings
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ready in:
1 hour 50 mins
(20 mins
Prep
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1 hour 30 mins
Cook)
A rich, tasty beef casserole - perfect for a cold winter evening. Serve over rice, baked potatoes or simply with crusty bread to mop up all the delicious sauce.
ingredients
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2 (500g) packs of braising steak
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2 tablespoons vegetable or olive oil
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3 large onions, sliced
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1 250g punnet mushrooms, sliced
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2 tablespoons plain flour
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1 teaspoon salt
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1/2 teaspoon snipped fresh rosemary or marjoram
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1/2 teaspoon snipped fresh thyme
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1/2 teaspoon snipped fresh parsley
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1 bay leaf
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freshly ground black pepper to taste
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125ml beef stock
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225ml red wine
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2 tablespoons brandy
preparation method
- Heat oil in a large casserole pot.
- Add beef and cook until brown; remove from pot. Cook onions and mushrooms , stirring occasionally, until onions are tender. Remove and set aside.
- Return beef to pot; sprinkle with flour, salt, marjoram, thyme, parsley and pepper. Stir in stock and wine. Add bay leaf. Bring to a boil; reduce heat, cover and simmer for 1 1/2 hours or until beef is tender.
- Stir in brandy, mushrooms and onions; heat through, stirring occasionally.