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A Winter Warmer – Beef in Red Wine

August 7, 2012

Beef in Red Wine with creamy mash

Nothing beats a good hearty casserole when its cold outside to warm you up!

The word casserole derived from the French word for “saucepan”, is both the name of the meal made in a deep dish and the name of  a serving vessel. Casseroles usually consist of meat and vegetables, a starchy binder such as flour, potato or pasta, and sometimes, a crunchy or cheesy topping. Although when I grew up, my mum rarely put a crust on top, unless it was her 1970’s style chicken & canned soup bake which always had croutons on top!!

Casseroles are usually cooked slowly in the oven, but are fabulously easy in the Thermomix, omitting the need to flour & brown the meat – everything gets thrown in and “voila” – 40 mins later, its done!

Casseroles are otherwise known as ragout, hotpot, bakes, cassoulet, tajines or stews, although stewing is a cooking process whereby heat is applied to the bottom of the cooking vessel typically on a stove, whereas casserole cooking is generally done in an oven.

Try this one on your family, it was a hit with mine.

700g chuck steak, cubed
40g oil
3 cloves garlic
2 onions, quartered
2 carrots diced
1 stick celery
100g sliced mushrooms
1 teas paprika
1/2 teas cayenne
1 tab tomato paste
400g crushed tomatoes
400g red wine
1 tab vegetable or beef stock paste
1 scant tab flour – plain, rice or corn
handful of pitted olives
2 sprigs fresh oregano
1 sprig of rosemary
2 bay leaves
Salt & pepper to taste
Fresh parsley
 
Chop the garlic on SP 8 for 5 seconds. Scrape down the bowl and add the oil onion and celery and sauté on REVERSE SP 1 for 3 minutes VAROMA temp.
 
Add all of the remaining ingredients (except parsley) and cook on 100⁰C SP SLOW REVERSE for 40 minutes. Garnish with chopped parsley and serve. Cooking time may vary due to the cut of meat.
 

I like to serve mine with mash potato but it goes well with rice and polenta also.

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