Beef, Red Wine, and Chilli Casserole
- 50 g butter
- 1 12 kg beef chuck steaks, diced into 3 cm pieces
- 2 garlic cloves, crushed
- 3 small red Thai chile, sliced finely
- 1 tablespoon Dijon mustard
- 200 g brown onions, sliced thickly
- 380 g tomatoes, chopped roughly
- 410 g tomato puree
- 180 ml red wine
- 250 ml beef stock
- 2 tablespoons flat leaf parsley, chopped
- 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.
butter, chuck, garlic, red thai chile, mustard, brown onions, tomatoes, tomato puree, red wine, beef stock, flat leaf parsley
Taken from www.food.com/recipe/beef-red-wine-and-chilli-casserole-345689 (may not work)