Italian White Wine Casserole & Italian Red Wine Casserole

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I had a panic on today. A dinner party with 2 hours to notice. So after a sweaty whirl around the supermarket I created not one but two beef casseroles. Due to the fact that I had bought enough beef to feed a small pride of lions.

WHITE WINE CASSEROLE

INGREDIENTS:
800g beef (casserole steak) cut into large pieces
1/2 cup plain flour (seasoned with salt & pepper)
30g butter
5 tablespoons olive oil
2 whole garlic cloves
2 bay leaves
1 cup dry white wine
large pinch of ground cinnamon
1 tablespoon fresh oregano (chopped)
1/2 teaspoon powdered oregano
6 tablespoons fresh flat leaf parsely (chopped)
1 teaspoon lemon zest

METHOD:
Dust the steak in the flour and then fry in a large lidded pan in batches with the oil, butter and garlic until brown. Place all meat in the pan and add the wine, bay leaves, powdered and fresh oregano and cinnamon. Bring to the boil, reduce the heat and simmer for 15 minutes with the lid on.
Add 250ml warm water stir and simmer gently for 1 1/2 hours with the lid on for the first 45 minutes stirring regularly, until the meat begins to fall apart and the sauce thickens (add more water if neccessary). Stir in the lemon zest and parsley and serve.

RED WINE CASSEROLE

INGREDIENTS:
800g beef (casserole steak) cut into medium pieces
5 tablespoons olive oil
1 red onion (diced)
2 whole garlic cloves (finely chopped)
1 bay leaf
1 cup red wine
1 tablespoon fresh oregano (chopped)
2 tablespoons fresh basil (chopped)
1 tablespoon fresh flat leaf parsely (chopped)
Salt & Pepper
1 tablespoon sugar

DIRECTIONS:
In a large lidded pan, fry the onion in the oil until golden. Add the garlic and stir briefly. Add the meat gradually browning it all.
Add the wine, bay leaf, basil, oregano, salt & pepper, powdered oregano and cook till the alcohol burns off. Add the tomatoes, bring to the boil then reduce the heat and simmer for 15 minutes with the lid on.
Add 250ml warm water stir and simmer gently for 1 1/2 hours with the lid on for the first 45 minutes stirring regularly, until the meat begins to fall apart and the sauce thickens. Add the parsley and the sugar – check for seasoning and serve.

SERVING:
We had salad and fettucini pasta.

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