CASSEROLE OF BEEF WITH RED WINE
Source of Recipe
Michelle - Soups&Salads - Sopa de Pan - April 23, 2002 ,theme - Casseroles
Recipe Introduction
Howdy
I'm from Brighton, Australia, and we're currently heading into Autumn
so keep those casserole recipes coming in - we're gonna need them to
keep warm. I love beef with a red wine sauce so this is one of my
favourite recipes. Hope you like it. I had to leave my cat, Vivian,
with my mum after I bought my house cause of separation anxiety - my
mums not my cat, so we've become a holiday camp for friend's pets.
List of Ingredients
Serves 4. Best prepared the day before.
butter
100g bacon, chopped
2 onions, peeled, halved and chopped
3 cloves garlic, peeled and sliced
2 carrots, peeled and sliced thickly
15 spring onion bulbs, trimmed
sprigs of thyme
1 fresh bay leaf
springs of flat-leafed parsley
1kg boned beef shin shank, cubed
1 tbs tomato paste
1 cups beef stock
1 cup red wine
button mushrooms, cooked in butter Recipe
Preheat oven to 100C. Heat a little butter over medium heat in a
heavy based casserole until foaming, add the bacon and chopped onion
and fry until softened. Add the garlic, and cook for a further
minute, then stir in the carrots, baby onions and herbs, and stir for
about 3 minutes. Add the meat and tomato paste stir to distribute
evenly, cover and cook over low heat for about 10 minutes. Meanwhile,
in a separate saucepan bring the stock and red wine to the boil. Pour
the liquid over the meat, stir, then transfer the covered casserole to
the preheated oven for about 3-4 hours. About 10 minutes before
serving, transfer to stove top, add the mushrooms and simmer until the
sauce thickens slightly. To reheat, place the casserole in a 150C
oven.
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