Now, we know it’s no longer winter but the weather has stayed moderately cold throughout the country. What better way to warm up than a heart beef casserole with the rich indulgent taste of red wine throughout? Funnily enough, this meal reminds me of childhood.



Whether you have guests over, you’re cooking for your family or simply for yourself, this meal is sure to please.

Ingredients:

• 2 tbsp olive oil
• 4 bacon rashers, trimmed, chopped
• 1 large brown onion, chopped
• 2 garlic cloves, finely chopped
• 1 kg beef chuck steak, trimmed, cut into cubes (approx 3cm)
• 2 tbsp plain flour
• 250mls (1 cup) dry red wine
• 375mls (1 1/2 cups) beef stock
• 1 x 400g can peeled whole tomatoes, undrained, mashed
• 3 medium (about 300g) carrots, diagonally sliced
• Salt & ground black pepper
• 1/2 cup chopped fresh parsley
• Boiled or mashed potato, to serve

Method:

Step 1
Preheat oven to 160°C. Measure and prepare all your ingredients.

Step 2
To cook the casserole, you will need a large, heavy-based ovenproof saucepan or flameproof casserole dish with a lid. An enamelled cast iron pan is ideal as it can be used on both the stovetop and in the oven and distributes and holds heat well. There are also many suitable flameproof casserole dishes made of earthenware, glass or ceramic available. If you don't have a saucepan or casserole dish that can be used both on the stovetop and in the oven, don't worry. Just transfer the mixture from one to the other after bringing it to a boil in step 5.

Step 3
Heat 2 teaspoons of the olive oil in a large, heavy-based ovenproof saucepan or flameproof casserole dish over medium-low heat and cook the bacon for 3 minutes. Add the onion and cook for 5 minutes or until the onion is soft. Add garlic and cook for a further minute or until aromatic. Remove the bacon mixture from the pan/dish and set aside.



Step 4
Add 1/2 the remaining oil to the saucepan or casserole dish over medium-high heat and cook 1/2 the beef for 1-2 minutes, tossing occasionally, or until browned. Browning the meat will start to develop the flavour as well as add colour to the casserole. Sprinkle the meat with 1/2 the flour and cook for a further minute.

Step 5
Remove the beef from the pan/dish and set aside. Repeat with the remaining oil, beef and flour. Remove the beef from the pan/dish and set aside.

Step 6
Add the wine to the pan/dish and bring to a boil over medium-high heat. Cook for 1 minute, scraping the base with a wooden spoon to dislodge any residue left on the base of the pan/dish (deglazing).



Step 7
Return the onion mixture and the beef to the pan/dish. Add the stock, mashed tomatoes and carrots, and stir to combine. Bring to a boil over high heat.

Step 8
Cover the pan/dish and cook in preheated oven for 2 hours or until the beef is very tender. An oven temperature of 160°C will ensure the casserole simmers steadily. It mustn't boil rapidly as the meat will become very tough and stringy.

Step 9
Remove the pan/dish from the oven and use a large metal spoon to skim any excess fat from the surface of the casserole. Season with salt and pepper and then stir through the parsley. Serve with boiled or mashed potato.

What do you think, members? I’m seriously hungry just writing this. Will this be dinner for you tonight? Or maybe on Sunday in lieu of a roast?