Chianti beef casserole with fresh herbs recipe
This rich casserole with Aberdeen Angus beef and red wine can be prepared in just 15 minutes.
If you think this recipe looks good, you should check out the rest at waitrose.com
Ingredients
- 2 tbsp sunflower or vegetable oil
- 500 g Aberdeen Angus sliced leg, diced
- 2 tbsp plain flour
- 2 cloves garlic, crushed
- 3 stalks celery, chopped
- 3 carrots, peeled and cut into chunks
- 0.8 l bottle of Chianti
- 1 stalk fresh rosemary
- 0.5 20g pack fresh parsley, finely chopped
- 1 Finely grated zest of unwaxed lemon
Details
- Cuisine: British
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 180 mins
- Serves: 4
Step-by-step
1. Heat 1 tablespoon of the oil in a large flameproof casserole dish. Add the beef, flour and a little cracked black pepper, and sauté for 4-5 minutes, stirring regularly until the meat is starting to brown. Remove from the dish and set aside.
2. Add the remaining oil and cook the garlic and onion for 4-5 minutes until they start to soften. Add the celery and carrots and continue cooking for a further 3-4 minutes.
3. Return the beef to the dish. Add the wine and rosemary, bring to the boil then simmer on the lowest heat for 2-2½ hours, until the meat is tender and the liquid has thickened and reduced.
4. Just before serving, mix the parsley with the lemon zest and sprinkle over the top of the beef. Serve with a pile of creamy potato and celeriac mash, and a fresh green vegetable, such as broccoli florets.
Some more recipes you might enjoy:
Heston Blumenthal's smoky avocado beef burger recipe
The Hairy Bikers' beef stifado recipe