Slow cooking is a great way to use cheaper cuts of meat like gravy beef. The flavours in this casserole will improve over time so this is definitely one you could make the day before, refrigerate overnight, and gently reheat just before serving.
Red Wine Casserole Recipe
40 g (1.5 oz) all-purpose (plain) flour
500 g (17.5 oz) gravy beef, diced into 2.5 cm (1 in) pieces
Oil for frying
2 cloves garlic, chopped
4 french onion shallots, peeled and left whole
2 carrots, peeled and cut into 2.5 cm (1 in) pieces
2 celery sticks, sliced in 5 mm (1⁄4 in) thickness
40 g (1.5 oz) unsalted butter
500 ml (16 fl oz) low sodium beef stock
250 ml (8 fl oz) red wine
2 tbsp no added salt tomato paste
Cracked black pepper
A few large sprigs of thyme
1. Preheat the oven to 180°C (350°F). Have a large casserole dish with a lid ready.
2. Place the flour into a bowl, and add the beef. Toss the beef well until every piece is covered in flour and set aside.
3. In a large frying pan with a little oil on medium heat, fry the garlic and french shallots for a couple of minutes.
4. Remove and place into the casserole dish.
5. Add a little more oil to the pan, and fry the carrots and celery for a couple of minutes, then add to the casserole dish.
6. Increase the heat of the pan to medium/high. Add half the butter and half the beef. Fry for about 2 minutes until the beef is sealed, then add to the casserole dish.
7. Add the last of the butter and beef and repeat the process; then add beef to the casserole dish.
8. In the pan, add the beef stock, red wine, tomato paste and cracked black pepper. Heat until very hot, then add into the casserole dish.
9. Place the thyme sprigs on top of the casserole. Cover with the lid (or foil if you don’t have a lid) and place in the oven for 2 hours.
When ready, remove the thyme sprigs and serve.
Recipe via The No Salt Cookbook by Emily George