Beef and Red Wine Casserole |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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Yummy winter dish that doesn't contain tomatoes. Most Beef and Red Wine Casseroles that I have come across have pureed tomatoes which my husband doesn't like so I made a few substitutions and this tastes really good. Ingredients:
800 g rump steak |
250 g diced bacon |
2 brush potatoes |
1 sweet potato |
1 carrot |
1/2 cup peas |
1 brown onion |
1 cup red wine |
1 cup beef stock |
1 1/2 tablespoons cornflour |
1 teaspoon minced garlic |
salt |
pepper |
Directions:
1. Peel and dice the potatoes and sweet potato into cubes.
2. Peel carrot and slice into rounds.
3. Finely dice the onion.
4. Cut all fat off steak. Cut into cubes.
5. COOKING:.
6. Preheat oven to 180°C.
7. Fry the bacon and onion together in a frypan. When cooked transfer to casserole dish.
8. Next fry the steak in the frypan. No need to wipe pan clean first as the left over grease from bacon helps to flavour and fry the steak.
9. When steak is cooked transfer it to the casserole dish.
10. Place all of the vegetables into the casserole dish and mix everything together.
11. SAUCE:.
12. Mix together red wine, beef stock, garlic, cornflour and salt and pepper to your liking.
13. Pour the sauce into the casserole dish. Try to submerge as much in the sauce as you can.
14. Place lid on casserole dish and put into oven. Cook for 45 minutes - 1 hour, stirring every 10-15 minutes.
15. Casserole is cooked when fork can easily go into sweet potato.
16. Serve with crusty bread rolls.
17. Enjoy.
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