Recipe Magical Beef Casserole

Magical Beef Casserole

  • 1kg stewing beef
  • 4 tbsp flour
  • 5 tbsp olive oil
  • 150g pancetta or bacon, roughly diced
  • 2 medium-sized onions, roughly diced
  • 3 garlic cloves, minced
  • 4 large celery stalks, roughly diced
  • 3 large carrots, roughly diced
  • 2 cups red wine
  • 2 tbsp tomato paste
  • 6 green or black peppercorns, crushed
  • 4 tbsp Simon Gault Home Cuisine Kiwi seasoning
  • 1 tsp salt
  • 2 tbsp worcestershire sauce
  • 4 tbsp Gault's Beef stock
  • 2 cups hot water

Magical Beef Casserole

Dice the beef into manageable sized pieces. Dust with flour and heat the oil in a large casserole dish and fry the meat in batches until golden brown, removing each batch as you go. Add the pancetta, onion, garlic, celery stalks and carrots and cook for 6 minutes until the onions are transparent, stirring occasionally. Add the red wine, tomato paste, peppercorns, Simon Gault Home Cuisine Italian seasoning, salt, worcestershire sauce, Gault's Beef stock, hot water and return the sautéed beef and juices to the casserole. Bring to a simmer, cover with a lid and cook for 1 hour. Remove the lid and cook for a further 1.5 hour or until the beef is tender. Recommend serving on a bed of mashed potato, kumara or steamed rice.