Author Jean Morrison
Nothing better than a hearty casserole on a cold winter's day. This casserole is even tastier the next day - if you have any left over.
Cooking time: 1 hour 30 minutes
Quantity: Serves 6
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2 tablespoons oil
600 gm diced beef
3 tablespoons plain flour
1 large onion, chopped into large pieces
2 large carrots, sliced
2 large sticks clerey, cut into 2cm slices
2 cloves garlic, finely chopped
1 tin diced tomatoes
1 teaspoon dried thyme
2 teaspoons Bonox
1/4 cup red wine
3/4 cup water
Salt and pepper
Heat oil in a large saucepan. Toss beef in flour and cook in the hot oil for five minutes on medium heat. Stir frequently.
Add onion, carrots, celery, garlic,tomatoes, thyme, Bonox, wine and water. Return to the boil stirring frequently. Reduce heat to a minimum and cook very gently for one and a half to two hours stirring at times to prevent sticking to the base of the pan. Add salt and pepper to taste. Serve with vegetables or rice.
This can also be cooked to boiling point on the stove and then placed in a casserole to cook in the oven on 160 degrees Celsius, if preferred.
Celery was once grown primarily for medicinal reasons, particularly by the Chinese. It has been prominent in Northern European cuisine since the 16th century. It is said that it takes more calories to eat and digest celery than there is in the celery. It is related to carrots, parsley and parsnips. Celery is high in vitamin C and potassium.
Thyme is a herb native to southern Europe. It can be used in many savoury dishes. Thyme is popular in French seafood dishes and in Italian tomato dishes.
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