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Really hard to get a pretty picture but I assure you, this tastes so good! Beef & Red Wine Casserole.
Ingredients:
800g gravy steak, cut into 4cm cubes
2 x carrots
2 x stick of celery
5 x eschallot, if big cut in half
4 x garlic, crushed
100g button mushrooms
1&1/2 cups red wine
2 cups beef stock
3 Tbsp Worcestershire Sauce
2 Tbsp Tomato Paste
3 Tbsp Gravy Powder
1 Tsp Vegemite
3 sprigs Thyme
2 Bay Leaf
Method:
Season meat & sear for approx 5mins (totally your choice – can just throw in, I have a S.C with sear function so it’s easy). Remove to a plate.
Cook eschallot, carrot, garlic, mushroom & thyme for approx 5 mins. Add wine, cook for 2 mins or until reduced a little.
Add tomato paste, Vegemite, Worcestershire sauce & 1 x Tbsp of the gravy powder & stir to combine.
Add stock & wine, bring to a simmer.
Return beef (or if using a seperate pan to cook these put all ingredients into S.C).
Cook on low for 6hrs.
Half hour before ready add the remaining 2Tbsp of gravy powder to thicken.
I served with garlic mash.
By Tiffany Huston
beef and red wine casserole with dumplings
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