This is my take on the famous “Boeuf Bourguignon”, with the addition of ground coriander, celery and garlic. It is a super easy recipe and the rich full flavours are guaranteed to impress family and friends. A good rule of thumb when cooking with wine (which I got from the late Keith Floyd) is if it is good enough to drink, it is good enough to cook with, after all, you don’t want to drink a yucky wine, why then would you want to cook with it. If you prefer, you can replace half the wine with a good rich beef stock. Serve with creamy mashed potatoes and if you want to go the French route, include chunks of baguette.
Beef and Red Wine Stew
1.5kg soft shin or chuck cubed
30ml cake flour
15ml ground coriander
1 onion diced
3 celery stalks diced
3 carrots diced
8 rashers streaky bacon
1 head of garlic separated into peeled cloves
12 baby onions peeled
750ml red wine
1 punnet baby black mushrooms
40ml fresh flat leaf parsley roughly chopped
Salt and black pepper to taste
Dust the beef with the flour and coriander and fry in batches until well browned and set aside.
Fry the onion, celery, carrots, bacon and garlic cloves until soft and slightly browned.
Deglaze the pot with a little red wine.
Add the baby onions, beef and the rest of the red wine and simmer until the meat is tender – approximately an hour and a half.
Add the mushrooms and simmer for a further 15 minutes.
I seem to be going through a bit of a curry thing at the moment and as with all my recipes, quick and easy are always on the menu. Apart from the chicken, all the other ingredients I am sure are in all of our pantries. Pairing this lovely casserole with mashed potatoes and petit pois peas makes a nice change to rice.
Curried Chicken Casserole
8 chicken thighs
Salt & pepper to taste
2 onions peeled and sliced
25ml tomato sauce (ketchup)
25ml Worcestershire sauce
15ml apricot jam
10ml brown sugar
15ml prepared mustard
15ml curry powder
Preheat the oven to 170˚C.
Place the chicken into a casserole dish.
Season with salt and pepper and place the onions on top of the chicken.
Mix all the remaining ingredients and pour over the chicken.
Cover and bake for 1 hour.
Remove the lid and bake for an additional 15 minutes.
This hearty casserole is ideal for vegetarians or on one of those Meatless Monday nights.
Vegetable Rice Casserole
4 cups cooked rice 1 ½ cups broccoli florets 1 medium carrot sliced 1 bunch spinach chopped 2 medium tomatoes cut in 1/8ths ½ cup olive oil ¼ tsp hing * ⅓ cup grated cheddar cheese ¼ cup breadcrumbs ½ tsp salt ¼ tsp black pepper
Preheat the oven to 180°C.
Partially steam the broccoli and carrots.
Heat the oil in a frying pan, add the hing, stir the tomatoes in and sauté for 5 minutes.
Add the spinach and sauté for another 3 minutes.
Combine the rice and the vegetables. Add the salt and the remaining ingredients except for half of the cheese. Do not over mix. Transfer to a 1.5 litre casserole dish and top with rest of the cheese. Cover and bake for 10 minutes. Remove the lid and bake another 10 minutes. Serve immediately.
* Hing (a salty dried plum) is needed in a vegetarian diet as it assists the digestive system. It has a very distinct flavour (sweet, sour and salty) and therefore is used in small quantities. It can be found in Indian shops.