Slow-cooked Beef & Red Wine Casserole

 

Slow-cooked Beef & Red Wine Casserole

Serves: 4

Preparation Time: 20 Minutes

Cooking Time: 210 Minutes

Ingredients

Blue Triangle 1kg Scotch Fillet, cubed
Blue Triangle 2 tbsp plain flour
Blue Triangle ¼ cup olive oil
Blue Triangle 1 large brown onion, chopped
Blue Triangle 3 medium carrots, thickly sliced diagonally
Blue Triangle 3 celery stalks, thickly sliced diagonally
Blue Triangle 2 garlic cloves, thinly sliced
Blue Triangle ½ cup red wine
Blue Triangle 1 ½ cups beef stock
Blue Triangle 400g can diced tomatoes with oregano and basil
Blue Triangle 2 medium zucchini, thickly sliced diagonally
Blue Triangle 2 tsp fresh thyme leaves
Blue Triangle Mashed potato, to serve

 

Method

  1. Preheat oven to 150C (130C fan-forced). Toss beef in flour to coat, shake off excess. Heat 1 tablespoon oil in a large heavy-based flameproof casserole dish over medium-high heat. Add half the beef. Cook for 3 to 4 minutes each side or until browned. Transfer to a plate. Repeat with half of the remaining oil and the remaining beef. Transfer to a plate.
  2. Heat remaining oil in dish. Add the onion, carrot and celery. Cook, stirring, for about 5 minutes or until onion has softened. Add garlic. Cook, stirring, for about 1 minute or until fragrant. Add wine. Simmer for 2 minutes or until reduced by half. Add stock and tomato. Cover. Bring to the boil.
  3. Bake for 2 hours. Add the thickly sliced zucchini. Bake for about another hour or until beef is tender. Stir in thyme. Season to taste with salt and pepper.
  4. Serve with mashed potato.

 Note: Not all images displayed on this page utilise Cape Grim Beef.

Pure Beef - The Way Nature Intended We hope you enjoy making and eating - this Cape Grim Beef dish. The array of recipes are updated continuously so please check the website for new additions.

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Mark Wong, Coppersmith Hotel
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Berardos Bistro on the Beach, Noosa

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The Botanical, 169 Domain Rd  South Yarra VIC

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Jing An Shangri La, Shanghai China

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Railway Club Hotel, 107 Raglan St, Port Melbourne VIC

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Andrew Kay

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From the lush pastures of tasmania comes the finest quality hand-selected beef. Wholesome grass-fed beef, tender and rich in flavour