( SERVES 4 )
Photo by Babiche Martens
When you arrive at a potluck dinner you don’t want to spend your time in the kitchen, so a precooked dish is best for the occasion. This beef burgundy is perfect; place it straight into a warm oven until needed. It will stretch to feed a crowd and is impossible to mess up. I love it with pappardelle, and some parmesan cheese on top, but for your potluck keep it simple — a sprinkle of parsley will do the trick.
|2 cloves||Garlic, crushed|
|2||Carrots, chopped roughly|
|600 g||Chuck steaks, cut into 3cm cubes|
|500 ml||Red wine|
|1 cup||Beef stock|
|½ tsp||Mixed herbs|
|200 g||Button mushrooms, whole|
|2 Tbsp||Flour, mixed with 20g melted butter|
|½ cup||Chopped parsley|
- Preheat oven to 160C.
- Heat oil in a frying pan or ovenproof casserole dish. Add shallots and toss until they are nicely browned. Add garlic and carrots, tossing for 2-3 minutes. Remove and place into casserole dish.
- In the same pan add beef in two batches, searing on all sides. Add this to shallots. Add wine, stock, passata, thyme and mixed herbs. Cover and place in oven for 1 hour.
- Remove from oven, stir and add mushrooms. Return to oven for another 40 minutes or until meat is tender.
- To thicken sauce add a little juice to flour and butter mix, then pour it into casserole. Heat and stir until thickened. Season with salt and pepper.
- Stir through the chopped parsley and serve with hot green vegetables and pasta or mash.