Chianti Beef Casserole
A tasty dish that's sure to impress!
4 people
140 minutes
60 minutes
Ingredients
- 250 ml Beef Stock
- 150 g Cherry Tomatoes
- 25 g Plain Flour
- 400 g SuperValu Button Mushrooms
- 1 kg SuperValu Fresh Irish Round Steak cut into 35mm cubes
- 3 tbsp SuperValu Olive Oil
- 50 g SuperValu Semi Sundried Tomatoes
- 0 - SuperValu Whole Black Peppercorns
- 0 tsp Wholegrain Mustard
Marinade
-
375
ml
Champagne Pierre Darcy's Brut NV 75cl
-
2
tsp
SuperValu Fresh Thyme
chopped (or 1 tsp dried Thyme)
-
2
tbsp
SuperValu Olive Oil
-
1
large
SuperValu Onion
chopped
-
2
tbsp
SuperValu Tomato Purée
-
0
-
SuperValu Whole Black Peppercorns
Method
- Pre heat the oven to 160°C (Gas Mark 3).
- Mix together the ingredients for the marinade in a bowl and add the chopped beef.
- Cover and leave in a cool place for at least 1 hour, or preferably over night.
- Using a perforated spoon, lift out the beef and onion from the marinade and retain the liquid.
- Heat the oil in a pan and fry the beef in small batches along with the onion over a high heat until browned, and transfer to a casserole dish.
- Add the flour to the remaining fat in the pan (adding a little more oil if required) to make a paste.
- Cook it, stirring over a gentle heat for half a minute or so.
- Stir in the stock and reserved marinade and bring to the boil.
- Pour into the casserole dish and stir through the meat.
- Taste and add salt and pepper if necessary.
- Add the sundried tomatoes and mustard.
- Cover with a tight fitting lid, using tin foil between the lid and the pot.
- Put the casserole into the oven and cook for 2 hours until the meat is tender.
- Add the mushrooms and tomatoes, check seasoning and return to the oven for about 15 minutes.
- Garnish with torn fresh basil leaves and serve with SuperValu baby potatoes or cooked pasta tossed in a little butter with a green salad.
