BEEF AND RED WINE CASSEROLE (THANKSGIVING SPECIAL)
As the golden hues of autumn unfold, there's a need for dishes that warm the soul and speak of togetherness. Thanksgiving is a time for gratitude, and in Australia. it becomes an opportunity to blend traditional sentiments with our own culinary treasure.
Enter the Beef and Red Wine Casserole — an embodiment Of hearty Australian cuisine. Slow-cooked beef, stewed with rich red wine and aromatic herbs, this casserole is a tapestry of flavours that dances on the palate. The tender chunks of beef, enriched with the depth of red wine, create a dish that is both comforting and luxurious.
This dish, served amidst the laughter of family and the spirit of thankfulness, promises an Australian Thanksgiving that's both authentic and memorable. It's an ode to our love for good food, shared moments, and heartfelt gratitude.
INGREDIENTS:
1 kg beef chuck, diced into chunks
2 cups Australian red wine (like
Shiraz)
1 onion, finely chopped
3 cloves garlic, minced
2 carrots, sliced
2 celery stalks, chopped
3 tbsp olive oil
2 tbsp tomato paste
2 cups beef stock
2 bay leaves
1 tsp fresh thyme, chopped
Salt and pepper, to taste
COOKING INSTRUCTIONS:
Brown the Beef: In a large pot, heat olive oil over medium-high heat. Add the beef chunks, seasoning with salt and pepper. Cook until they're browned on all sides. Remove the beef and set aside.
Sauté Veggies: In the same pot, add a bit more oil if needed, then toss in the onions garlic, carrots, and celery. Sauté until the onions become translucent and the vegetables start to soften.
Bringing it Together: Return the beef to the pot. Stir in the tomato paste, ensuring the meat and vegetables are well-coated. Pour in the red wine, letting it simmer for a couple of minutes to allow the alcohol to evaporate slightly.
Slow Cook: Add the beef stock, bay leaves, and fresh thyme to the pot. Reduce the heat to low, cover, and let it simmer for about 2-3 hours. The beef should be fork-tender and the sauce rich and thick
Finishing Touches: Before serving. check for seasoning, adjusting the salt and pepper if necessary. Remove the bay leaves.
Enter the Beef and Red Wine Casserole — an embodiment Of hearty Australian cuisine. Slow-cooked beef, stewed with rich red wine and aromatic herbs, this casserole is a tapestry of flavours that dances on the palate. The tender chunks of beef, enriched with the depth of red wine, create a dish that is both comforting and luxurious.
This dish, served amidst the laughter of family and the spirit of thankfulness, promises an Australian Thanksgiving that's both authentic and memorable. It's an ode to our love for good food, shared moments, and heartfelt gratitude.
INGREDIENTS:
1 kg beef chuck, diced into chunks
2 cups Australian red wine (like
Shiraz)
1 onion, finely chopped
3 cloves garlic, minced
2 carrots, sliced
2 celery stalks, chopped
3 tbsp olive oil
2 tbsp tomato paste
2 cups beef stock
2 bay leaves
1 tsp fresh thyme, chopped
Salt and pepper, to taste
COOKING INSTRUCTIONS:
Brown the Beef: In a large pot, heat olive oil over medium-high heat. Add the beef chunks, seasoning with salt and pepper. Cook until they're browned on all sides. Remove the beef and set aside.
Sauté Veggies: In the same pot, add a bit more oil if needed, then toss in the onions garlic, carrots, and celery. Sauté until the onions become translucent and the vegetables start to soften.
Bringing it Together: Return the beef to the pot. Stir in the tomato paste, ensuring the meat and vegetables are well-coated. Pour in the red wine, letting it simmer for a couple of minutes to allow the alcohol to evaporate slightly.
Slow Cook: Add the beef stock, bay leaves, and fresh thyme to the pot. Reduce the heat to low, cover, and let it simmer for about 2-3 hours. The beef should be fork-tender and the sauce rich and thick
Finishing Touches: Before serving. check for seasoning, adjusting the salt and pepper if necessary. Remove the bay leaves.