Beef, Red Wine and Chilli Casserole/Stew |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is a tweaked version of a Womans Weekly Recipe totally delicious.with a bit of a zing. Great comfort food. The rich beef combined with the chilli's and wine gives it a special flavour. Ingredients:
50 g butter |
1 kg beef, braising |
1 onion, large brown, chopped |
2 garlic cloves, crushed |
1 large chili, seeded and chopped |
1 teaspoon dijon mustard |
1 (425 g) can tomatoes, chopped |
1/2 cup wine, dry red |
1/2 cup beef stock |
1/2 teaspoon pepper, course black |
salt, to season |
2 tablespoons flat leaf parsley, chopped |
Directions:
1. Dice meat into 1 1/2 inch squares and set to one side. Heat butter in saucepan and cook beef in about 3 batches until sealed. Remove from pan.
2. Cook garlic, onion,Chilli and mustard, stirring until onion is soft.
3. Return beef to saucepan with the tomato and cook for a couple of minutes adding the , wine and stock.
4. Simmer for 1 hour adding the seasoning and the flat parsley - thicken if necessary.
5. Served with vegetables of your choice and enjoy!
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