Beef and Red Wine Casserole
Beef and red wine is a marriage made in heaven. This casserole is perfect mid-winter fare and can be made in the slow cooker.
- Preheat oven to 150C. Chop steak into 4cm pieces. Mix flour, cumin, salt and pepper together and then roll steak in flour mix.
- Heat oil in a cast iron casserole or frying pan and brown meat in batches and then set aside.
- Gently cook onion(roughly chopped), celery and garlic(crushed) in the casserole until tender. Add extra oil if necessary.
- Add tomato paste, wine and stock and bring to the boil. Add carrots, swede and mushrooms. Cover and cook in the oven for 11/2 to 2 hours until meat is tender. (Then, if you have been using a frying pan, transfer everything to a covered baking dish or casserole.)