If you have time, just slow cook for a few hours. If you have a pressure cooker, this dish can be cooked in half an hour. Saving time and energy is the ideal way of cooking for me. This time, I served it with mashed potatoes, but boiled potatoes, couscous, polenta or nice crusty bread are also good to serve with.
Casserole Beef 800g *cut into 4 to 5cm pieces
Salt & Pepper
Olive Oil 2 tablespoons & extra *OR Butter instead
Garlic 1 to 2 cloves
Large Onion 1
Celery Stalk 1
Red Wine 1 cup
Beef Stock OR Water 1 cup
Canned Tomatoes 1 *400g
Bay Leaf 1
Thyme Leaves 1 to 2 teaspoons
Worcestershire Sauce (Lea & Perrins) 1 tablespoon
Sugar 1 to 2 teaspoons
Salt & Pepper to taste
- Cut and slice all vegetables finely.
- Season the beef pieces with Salt and Pepper, coat with Plain Flour very well.
- Heat 1 tablespoon Olive Oil in a pot over medium heat. Cook beef, turning over occasionally, until browned. Transfer to a bowl. Repeat with 1 tablespoon Oil and remaining beef.
- Add extra Oil and cook vegetables for a few minutes, add Red Wine, Beef Stock and Tomatoes and stir.
- Return the browned beef to the pot, add Bay Leaf and Thyme, cover with lid and bring it to the boil over high heat.
- Reduce heat to low and simmer for about 20 minutes under pressure. If you don’t have a pressure cooker, just simmer over low heat for a few hours or until beef is tender.
- Remove the lid, add Worcestershire Sauce. Add Sugar if required, then season with Salt and Pepper to taste. Simmer further 5 to 10 minutes until the sauce thickened.
- Serve with mashed potatoes, boiled potatoes, couscous, polenta or nice crusty bread.
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