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| WARM UP TO BEEF THIS WINTER |
WITH winter well and truly here, it’s time to bring beef from the barbecue to the cooking pot, and swap kebabs and wraps for comforting casseroles and satisfying stews.  Beef and red wine casserole And there is no better way to warm up than by indulging in one of these scrumptious Beef meals. Tip – the best slow simmer beef cuts include chuck, topside, shin, brisket and skirt. For quick braising use round medallions or round steak (also known as knuckle) or oyster blade. Beef and red wine casserole Preparation time: 15 minutes Cooking time: 1 hour 30 minutes Serves: 4 500g diced beef (use chuck or beef topside) 2 tbsp olive oil 6 small onions, peeled and left whole 2 carrots, thickly sliced 2 tbsp tomato paste 1 cup beef stock 1 cup red wine 200g button mushrooms Mashed potato and sugar snap peas to serve 1. Preheat the oven to 180°C. Coat the Beef in 1 tbsp of the oil. Brown in small batches in a large preheated fry-pan over a medium-high heat. Set Beef aside. 2. Reduce heat in pan and add remaining oil, add onions, carrots and tomato paste, and cook, stirring for 1 minute. 3. Add the stock and wine, scraping up the meat residue from the bottom of the pan. Heat until the mixture boils, then pour into a large casserole dish. 4. Add the beef to the casserole dish, mix well. Cover the casserole dish tightly and cook in the preheated oven for 1 hour. 5. Add the mushrooms. Cover and cook for a further 20-30 minutes. Serve with creamy mashed potatoes and sugar snap peas.
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