Beef and Red Wine Casserole Recipe
Ingredients
| Olive oil | 4 Tablespoon | |
| 3/4 cup chopped bacon, rind removed | ||
| Onion | 1 Large, chopped | |
| 750 g / 1 1/2 lb blade steak, fat removed, cut into 2 cm / 3/4 in cubes | ||
| Tomato Paste | 2 Tablespoon | |
| Garlic | 2 Clove (5gm), crushed | |
| Red wine | 1 Cup (16 tbs) | |
| Brandy | 1/4 Cup (16 tbs) | |
| Beef Stock | 1 Cup (16 tbs) | |
| Orange rind | 1 Tablespoon, grated | |
| 1/4 cup chopped spring onions | ||
| Orange rind for garnish | ||
Directions
1. Heat oil in a large frying pan over moderate heat. Add bacon and onion, cook for 2 minutes. Increase heat to high and add meat, brown rapidly on all sides, then add tomato paste and garlic.
2. Add wine, brandy, stock and orange rind, cover and cook for a further 15 minutes.
3. Transfer to a large ovenproof dish, cover and cook in a moderately low oven for 2 1/2 hours.
4. Sprinkle spring onions on top when serving, and garnish with orange rind if desired.
2. Add wine, brandy, stock and orange rind, cover and cook for a further 15 minutes.
3. Transfer to a large ovenproof dish, cover and cook in a moderately low oven for 2 1/2 hours.
4. Sprinkle spring onions on top when serving, and garnish with orange rind if desired.
Chef
