Friday Supper: Beef & vegetable casserole served with Excelsior Shiraz

This is a brilliant winter warmer (for those in South Africa at the moment!) and the vegetables almost dissolve so it’s perfect for the veg-phobic. Serve with Excelsior Paddock Shiraz.

Excelsior Paddock Shiraz

Why is this the right wine choice?  Shiraz works well with intensely flavoured, slow-cooked casseroles, often made with less expensive cuts of meat, which are already brimming with flavour.

Beef and veg casserole

To serve 4 you will need:

  • olive oil
  • 1 onion, diced
  • 1 carrot, diced
  • 1 leek, diced
  • 2 celery sticks, diced
  • 2 garlic cloves, crushed
  • 75g mushrooms, sliced
  • 500g braising steaks, cubed
  • 2 tbsp plain flour
  • 3 sprigs of thyme
  • beef stock, fresh, cube or concentrate made up to 750ml
  • 2 tbsp tomato purée
  • a dash of Worcestershire sauce

 

What to do:

  1. Heat 1 tbsp olive oil in a large pan then add the onion, carrot, leek, celery and garlic, and cook gently for 5 minutes, do not brown.

  2. Add the mushrooms and cook everything for a further 5 minutes then remove from the pan.

  3. Heat a little more olive oil in the pan, add the beef (in batches if necessary) and brown all over then stir the flour in well.

  4. Return the veg to the pan and add the thyme, stock, purée and Worcestershire sauce. Season and mix well.
  5. Bring to a gentle simmer and cook covered for 1 1/2 hours until tender, stirring occasionally. Serve with jacket potatoes, rice, pasta or mash.

 

Adapted from Olive Magazine

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