Beef and Booze Casserole
2 (500g) packs of braising steak
2 tablespoons vegetable or olive oil
3 large onions, sliced
1 250g punnet mushrooms, sliced
2 tablespoons plain flour
1 teaspoon salt
1/2 teaspoon snipped fresh rosemary or marjoram
1/2 teaspoon snipped fresh thyme
1/2 teaspoon snipped fresh parsley
1 bay leaf
freshly ground black pepper to taste
125ml beef stock
225ml red wine
2 tablespoons brandy
Prep: 20 mins | Cook: 1 hour 30 mins
1. Heat oil in a large casserole pot.
2. Add beef and cook until brown; remove from pot. Cook onions and mushrooms , stirring occasionally, until onions are tender. Remove and set aside.
3. Return beef to pot; sprinkle with flour, salt, marjoram, thyme, parsley and pepper. Stir in stock and wine. Add bay leaf. Bring to a boil; reduce heat, cover and simmer for 1 1/2 hours or until beef is tender.
4. Stir in brandy, mushrooms and onions; heat through, stirring occasionally.