Beef And Cashew Casserole Recipe
The Beef And Cashew Casserole is a yummy dish that my husband looks forward too. The well flavored and mouthwatering dish is perfect for an informal dinner at home. You simply cant miss this Beef And Cashew Casserole recipe!!
Ingredients
| Butter | 60 Gram | |
| Olive oil | 2 Tablespoon | |
| Lkglean stewing beef, cut into cubes | ||
| Onions | 2 Large, sliced | |
| Garlic | 2 Clove (5gm), crushed | |
| 3/4up red wine | ||
| Bay Leaf | 1 | |
| Orange rind | 1 Tablespoon, grated | |
| Beef Stock | 1 Cup (16 tbs) | |
| Ground pepper | 1 To taste | |
| Extra 30g butter | ||
| 6 tender stalks celery, sliced | ||
| Cashews | 1/2 Cup (16 tbs), salted | |
| Salt | To Taste | |
Directions
Heat oil and butter in a large, flameproof casserole and fry beef until brown, stirring to brown all sides. Remove beef and add garlic and onions to pan, stirring until golden. Return beef to casserole with wine, bay leaf, orange rind and the stock. Season with salt and pepper, cover the casserole, and bake in a preheated moderate oven 180C (350F) for 1 hour. Meanwhile, heat the extra 30g butter in a frying pan and toss celery and cashews over medium heat for 2-3 minutes. Add celery and cashews to casserole, replace lid, and continue cooking until meat is very tender — about 30 minutes longer. Serve from the casserole
Chef
