A classic winter warmer.
2 tablespoons olive oil
4 bacon rashers, trimmed, chopped
1 large brown onion, chopped
2 garlic cloves, finely chopped
1 kg beef chuck steak, trimmed, cut into 3cm cubes
2 tablespoons plain flour
250mls (1 cup) red wine
375mls (1 1/2 cups) beef stock
1 x 400g can crushed tomatoes
3 medium carrots, diced
Salt & ground black pepper
1/2 cup chopped fresh continental parsley
Preheat oven to 160°C.
Heat 2 teaspoons of the olive oil in a large, heavy-based ovenproof saucepan or flameproof casserole dish over medium-low heat and cook the bacon for 3 minutes. Add the onion and cook for 5 minutes or until the onion is soft. Add garlic and cook for a further minute or until aromatic. Remove the bacon mixture from the pan/dish and set aside.
Add 1/2 the remaining oil to the saucepan or casserole dish over medium-high heat and cook 1/2 the beef for 1-2 minutes, tossing occasionally, or until browned. Sprinkle the meat with 1/2 the flour and cook for a further minute.
Remove the beef from the pan/dish and set aside. Repeat with the remaining oil, beef and flour. Remove the beef from the pan/dish and set aside.
Add the wine to the pan/dish and bring to the boil over medium-high heat. Cook for 1 minute, scraping the base with a wooden spoon to dislodge any residue left on the base of the pan/dish.
Return the onion mixture and the beef to the pan/dish. Add the stock, mashed tomatoes and carrots, and stir to combine. Bring to the boil over high heat.
Cover the pan/dish and cook in preheated oven for 2 hours or until the beef is very tender.
Season with salt and pepper and then stir through the parsley. Serve with boiled or mashed potato.
I hope this recipe can tempt those of you with horrible childhood memories of Brussels Sprouts to give them another go.
1 lemon
200g brussels sprouts, halved
200g baby brussels sprouts
50g butter
4 bacon rashers, finely chopped
1/4 cup (45g) toasted pine nuts
Use a zester to remove rind from lemon. Juice the lemon.
Cook brussels sprouts in a saucepan of boiling salted water for 3-5 minutes
Melt butter in frying pan over high heat. Add bacon; cook, stirring, for 1-2 minutes or until lightly browned. Add the brussels sprouts, lemon rind, juice and pine nuts. Gently toss to combine. Season with salt and pepper. Serve immediately.
And in case you’d like something light to go with the winter casseroles….
2 tablespoons fresh lemon juice
1 large fennel bulb
3 teaspoons extra-virgin olive oil
3 teaspoons balsamic vinegar
160g baby rocket
3 oranges, peeled, thinly sliced
Place lemon juice in a bowl of iced water. Trim fennel, reserving one-third of a cup of the fronds. Slice fennel into thin strips with a vegetable peeler. Add to bowl.
Combine oil and vinegar in a small bowl. Place rocket and orange in a large serving bowl. Drain fennel mixture.
Add fennel to salad. Drizzle dressing over. Season with salt and pepper to taste and toss to combine. Top with reserved fennel fronds to serve.
