What to eat Wednesdays - Wine-braised beef casserole

One of my lovely church friends just dropped around a bag of home-kill blade steak from her parents' farm, so we'll be making lots of casseroles in the coming weeks.

The following stove-top casserole recipe is a Destitute Gourmet one I've adapted by adding in vegetables.

The combination of red wine and beef stock gives it a full flavour that tastes great on mashed potatoes.

Ingredients

• 500g blade steak, cubed
• 1/2c plain all-purpose flour
• 2T butter
• 1 onion, diced
• 2 medium carrots, peeled and diced or sliced
• 200mls red wine
• 600mls beef stock
• 400g tin chopped tomatoes
• 2 cloves garlic, crushed
• Salt and pepper to taste

Method
1. Coat cubed beef stock in flour and fry in the butter in batches. Set aside on a plate.

2. Sauté the diced onions and carrots in more butter until softened.

3. Add red wine to saucepan and simmer until reduced by half.

4. Add beef stock, chopped tomatoes, garlic and salt and pepper.

5. Cover and leave to simmer on a low heat for 1.5 to 2 hours, stirring occasionally. Alternatively, transfer to a casserole dish and cook in oven at 150°C for 2-3 hours.

6. Stir and serve.

Cook's tip: 
Whiz up any leftovers and use them as a pie filling the next night.