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.
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.
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:
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.
Add the mushrooms and cook everything for a further 5 minutes then remove from the pan.
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.
- Return the veg to the pan and add the thyme, stock, purée and Worcestershire sauce. Season and mix well.
- 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