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Beef casserole

The nights are definately getting a little colder now and there is nothing quite like a hearty beef stew on a cold winters night to warm you up. This is a classic that I have added fresh herbs to. Winter presents some fantastic comfort food opportunities so keep a look out, there will be a whole bunch of new winter recipes in the days to come.

What you need

650g – 1kg stewing beef (I like chuck)
1 tin Chopped Tomatoes
300ml red wine or beef stock
1 punnet button mushrooms
2 small onions finely chopped
1 clove Garlic,
palm full of fresh chopped mixed herbs
1 tbsp tomato puree
1 tbsp oil
Salt & Black Pepper

The process

If you have a cast iron casserole, you can do most on the stive top in the casserole dish. If not do the meat and the veg seperately in a pot and them combine them before placing into an oven proof dish and pop into the oven.

Cut the meat into cubes and brown in a little oil on a high heat. Remove and set aside.

Cook the onions and garlic in a little oil until soft, add the meat, and the rest of the ingredients except the herbs and simmer for about 5 minutes.

Place the casserole or the oven proof dish into a preheated oven at 180 celsius for about half an hour. Remove from the oven, add the herbs and give it a good mix. Let it stand for about 10-15 minutes before serving.

Best served with mashed potatoes or rice and some lightly steamed broccoli.

Enjoy folks.