Slow-cooked Beef & Red Wine Casserole

Serves: 4

Preparation Time: 20 Minutes

Cooking Time: 210 Minutes

Ingredients

1kg Scotch Fillet, cubed
2 tbsp plain flour
¼ cup olive oil
1 large brown onion, chopped
3 medium carrots, thickly sliced diagonally
3 celery stalks, thickly sliced diagonally
2 garlic cloves, thinly sliced
½ cup red wine
1 ½ cups beef stock
400g can diced tomatoes with oregano and basil
2 medium zucchini, thickly sliced diagonally
2 tsp fresh thyme leaves
Mashed potato, to serve

Method

1. Preheat oven to 150C (130C fan-forced). Toss beef in flour to coat, shake off excess. Heat 1 tablespoon oil in a large heavy-based flameproof casserole dish over medium-high heat. Add half the beef. Cook for 3 to 4 minutes each side or until browned. Transfer to a plate. Repeat with half of the remaining oil and the remaining beef. Transfer to a plate.
2. Heat remaining oil in dish. Add the onion, carrot and celery. Cook, stirring, for about 5 minutes or until onion has softened. Add garlic. Cook, stirring, for about 1 minute or until fragrant. Add wine. Simmer for 2 minutes or until reduced by half. Add stock and tomato. Cover. Bring to the boil.
3. Bake for 2 hours. Add the thickly sliced zucchini. Bake for about another hour or until beef is tender. Stir in thyme. Season to taste with salt and pepper.
4. Serve with mashed potato.

 Note: Not all images displayed on this page utilise Cape Grim Beef.

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