Beef Casserole

This is a classic beef stew enriched by red wine and with a little sweet touch.....

Easy to make with a long cooking time during which you will only need to stir the meat a few times.




Serves: 6

Preparation time: 30 minutes

Cooking time: 1hour 1/2


Ingredients:

  • 500 gr stew steak cut into 4 cm cubes

  • 2 red onions - finely chopped

  • 2 celery sticks - finely chopped

  • 2 garlic cloves - crushed

  • 2 /3 carrots cut into 2cm cubes

  • 1 handful of frozen peas

  • 3/4 potatoes cut into medium cubes

  • 1/2 red peppers cut into small pieces

  • 200gr of chestnut mushrooms and 1 handful porcini mushrooms

  • 250ml dry red wine

  • 500ml beef stock

  • 400gr can chopped tomatoes

  • Olive or vegetable oil

  • 40gr grass-fed butter

  • 40gr grass-fed butter

  • 2 tbsp flour

  • 1 tbsp tomato puree

  • 1tbsp of fresh origano

  • 1tbsp fresh parsley all chopped

  • Salt and cayenne pepper

  • 4/5 dates.


Directions:



In a large casserole heat the oil and half of the butter on a high heat.

Beat the beef cubes slightly with a meat pounder.

Brown the beef for 5 minutes ot until brown all over; remove and set aside.


Melt the rest of the butter in the remaining oil over a low heat. Add the onions, celelry, garlic, carrots, peppers and mushrooms. Cook stirring for 5/10 minutes so the onions soften. Last few minutes add the peas and the dates.


Add the flour and the tomato puree; increase the heat and return the beef to the heat. Add the wine and all the herbs and cook a for a few minutes until you have a thick sauce.


Reduce the heat to medium-low, add the stock and the chopped tomatoes. Stir and season well

Cover and simmer for 1 hour removing the lid for the last 30 minutes when you will add the potatoes.


Stir occasionally and cook unitl the meat is tender ans the sauce is thick. Leave the sauce a bit more watery if you want ot serve with some polenta.










Notes:


*If you mix any kind of mushrooms with some porcini the flavour will be enhanced.


*The dates will dissolve during the long cooking and will give the dish a special little twist!


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