Beef Red Wine And Chilli Casserole Recipes

BEEF, RED WINE AND CHILLI CASSEROLE/STEW

Steps:

• Dice meat into 1 1/2 inch squares and set to one side. Heat butter in saucepan and cook beef in about 3 batches until sealed. Remove from pan.
• Cook garlic, onion,Chilli and mustard, stirring until onion is soft.
• Return beef to saucepan with the tomato and cook for a couple of minutes adding the , wine and stock.
• Simmer for 1 hour adding the seasoning and the flat parsley - thicken if necessary.
• Served with vegetables of your choice and enjoy!

BEEF, RED WINE, AND CHILLI CASSEROLE

Steps:

• Heat butter in a large saucepan. Cook the beef in batches until browned.
• Cook garlic, chilli, mustard and onions in the same pan, stirring until onion softens.
• Return beef to pan, add tomato. Cook, stirring, for 2 minutes.
• Add puree, wine, and stock, bring to the boil.
• Reduce heat, simmer, covered, for about 1 1/2 hours or until beef is tender, stirring occasionally. Stir in parsley just before serving.
• Serve with mashed potatoes or soft polenta.

BEEF, TOMATO AND RED WINE CASSEROLE

Steps:

• Trim excess fat from beef and cut into 3cm pieces. Combine flour and paprika. Season with salt and pepper. Toss beef in flour to coat lightly. Heat 1 tbs oil in a large heatproof casserole dish. Cook beef in batches, until well browned, adding more oil as required. Remove beef from pan and set aside.
• Add onion to pan and cook, stirring occasionally for 4 mins or until tender. Stir in tomatoes and wine. Bring to the boil. Return beef to pan. Reduce heat to a gentle simmer, cover and cook for 1 1/2 - 2 hours, until meat is very tender.
• Meanwhile, place potatoes into a saucepan and cover with cold water. Bring to boil over a high heat. Reduce heat and simmer for 20-25 mins or until tender. Drain. Add butter, milk and shallots then mash until smooth. Season with salt and pepper. Serve with casserole and sprinkle with parsley.

BEEF AND RED WINE CASSEROLE

Steps:

• Peel and dice the potatoes and sweet potato into cubes.
• Peel carrot and slice into rounds.
• Finely dice the onion.
• Cut all fat off steak. Cut into cubes.
• COOKING:.
• Preheat oven to 180°C.
• Fry the bacon and onion together in a frypan. When cooked transfer to casserole dish.
• Next fry the steak in the frypan. No need to wipe pan clean first as the left over grease from bacon helps to flavour and fry the steak.
• When steak is cooked transfer it to the casserole dish.
• Place all of the vegetables into the casserole dish and mix everything together.
• SAUCE:.
• Mix together red wine, beef stock, garlic, cornflour and salt and pepper to your liking.
• Pour the sauce into the casserole dish. Try to submerge as much in the sauce as you can.
• Place lid on casserole dish and put into oven. Cook for 45 minutes - 1 hour, stirring every 10-15 minutes.
• Casserole is cooked when fork can easily go into sweet potato.
• Serve with crusty bread rolls.
• Enjoy.