Chianti beef casserole
Monday - November 19, 2018 11:18 am ,
Category : RECIPES
Ingredient:
60 g (2 oz) sun-dried tomatoes in oil, roughly chopped, with oil reserved
1 kg (2 lb) braising steak, trimmed and cut into 5 cm (2 in) cubes
2 large onions, roughly chopped
2 large onions, roughly chopped
2 large garlic cloves, crushed
45 g (1 ½ oz) plain flour
150 ml (1/4 pint) Chianti or any good red wine
300 ml (1/2 pint) beef stock
A few fresh thyme sprigs
Salt and black pepper
1×400 g can artichoke hearts, drained and halved
12 pitted black olives
1 heaped tbsp mango chutney
Method:
Heat 2 tbsp of the reserved oil from the sun-dried tomatoes in a large frying pan, and brown the beef on all sides (you may need to do this in batches). Remove with a slotted spoon and keep warm.
Heat another 2 tbsp sun-dried tomato oil in a large flameproof casserole. Add the onions and garlic, and cook for 2-3 minutes.
Add the flour and cook, stirring, for 1 minute. Blend in the wine and stock, bring to a boil, and add the tomatoes and thyme (reserving a sprig for garnish). Season with salt and pepper.
Return the beef to the casserole, cover, and reduce the heat. Simmer for 1 ½ hours or until the meat is tender.
Add the artichokes, olives, and mango chutney, and simmer for 10 minutes. Taste for seasoning and garnish with thyme before serving.
60 g (2 oz) sun-dried tomatoes in oil, roughly chopped, with oil reserved
1 kg (2 lb) braising steak, trimmed and cut into 5 cm (2 in) cubes
2 large onions, roughly chopped
2 large onions, roughly chopped
2 large garlic cloves, crushed
45 g (1 ½ oz) plain flour
150 ml (1/4 pint) Chianti or any good red wine
300 ml (1/2 pint) beef stock
A few fresh thyme sprigs
Salt and black pepper
1×400 g can artichoke hearts, drained and halved
12 pitted black olives
1 heaped tbsp mango chutney
Method:
Heat 2 tbsp of the reserved oil from the sun-dried tomatoes in a large frying pan, and brown the beef on all sides (you may need to do this in batches). Remove with a slotted spoon and keep warm.
Heat another 2 tbsp sun-dried tomato oil in a large flameproof casserole. Add the onions and garlic, and cook for 2-3 minutes.
Add the flour and cook, stirring, for 1 minute. Blend in the wine and stock, bring to a boil, and add the tomatoes and thyme (reserving a sprig for garnish). Season with salt and pepper.
Return the beef to the casserole, cover, and reduce the heat. Simmer for 1 ½ hours or until the meat is tender.
Add the artichokes, olives, and mango chutney, and simmer for 10 minutes. Taste for seasoning and garnish with thyme before serving.
