Prep Time: 15 minutes
Stove Time: 35 minutes
Wonderbag Time: 3 hours
Serves: 4 - 6
A traditional, warming beef casserole with a thick, rich gravy and chunky root vegetables – an ideal recipe for cheap cuts, as slow-cooking guarantees a soft and tender dish that almost melts in the mouth.
INGREDIENTS
1kg stewing beef (feather blade or brisket works nicely), cut into nice large chunks
Salt and pepper
2 tbsp flour
2 tbsp olive oil
1 medium onion, chopped finely
4 garlic cloves, chopped finely
2 tsp thyme
2 tbsp brown sugar
200ml red wine (optional)
1 can of chopped tomatoes
2 beef stock cubes
450g carrots, sliced on the diagonal
450g potatoes, sliced on the diagonal
A loaf of crusty bread for serving
DIRECTIONS
Coat the beef in salt, pepper, and flour until well covered. Heat the oil in a medium-large lidded pot until sizzling. Brown the beef cubes in the oil and set aside.
Add the onions, garlic, pinch of salt, thyme, and sugar to the pot. Cook over a low heat for 5 minutes.
Pour half of the red wine into the pot, and deglaze to release any stuck beef bits from the bottom.
Add the rest of the wine, can of tomatoes, and stock cubes. Bring to a boil, then mix in the beef, carrots, and potatoes.
Allow to boil for 20 minutes with the lid on. Turn off your gas or electricity, then transfer the lidded pot to the Wonderbag and allow it to stand for 3 hours.
Serve with warm, crusty bread.
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