Beef, Tomato and Red Wine Casserole

ingredients

1 1/4 kg casserole beef
1/4 cup plain flour
1 teaspoon paprika
1/4 cup olive oil
1 brown onion, roughly chopped
2 (450 g) cans diced tomatoes
1/2 cup red wine
1 kg potato, peeled, cut into pieces
40 g butter
3/4 cup milk
4 green shallots, finely chopped (optional)
2 tablespoons roughly chopped flat leaf parsley (optional) 

 

Total Time: 2 hrs 25 mins

Prep Time: 25 mins

Cook Time: 2 hrs

Directions:


Trim excess fat from beef and cut into 3cm pieces. Combine flour and paprika. Season with salt and pepper. Toss beef in flour to coat lightly. Heat 1 tbs oil in a large heatproof casserole dish. Cook beef in batches, until well browned, adding more oil as required. Remove beef from pan and set aside.
Add onion to pan and cook, stirring occasionally for 4 mins or until tender. Stir in tomatoes and wine. Bring to the boil. Return beef to pan. Reduce heat to a gentle simmer, cover and cook for 1 1/2 - 2 hours, until meat is very tender.
Meanwhile, place potatoes into a saucepan and cover with cold water. Bring to boil over a high heat. Reduce heat and simmer for 20-25 mins or until tender. Drain. Add butter, milk and shallots then mash until smooth. Season with salt and pepper. Serve with casserole and sprinkle with parsley.

Beef, cheese & broad bean quesadillas#

Ingredients

140g frozen broad beans, podded if you want
2 sirloin or rump steaks, weighing about 450g/1lb in total
1 tbsp olive oil, for brushing
200g medium cheddar, grated
8 flour tortillas
1 jalapeño pepper, chopped
1 large tomato, chopped
2 tbsp chopped coriander
salsa, to serve (optional

Method

1. Half-fill a ridged pan or frying pan with water, bring to the boil, then cook the beans for 1 min before draining. Dry the pan.
2. Brush steaks with oil and season. Fry in the pan over a high heat for 2-3 mins on each side, then thinly slice.
3. Divide the cheese over one half of each tortilla, then top with the steak, broad beans, jalapeños, tomato and coriander. Fold over the other half of the tortilla to make 8 half-moon shapes and press down to seal. Brush the tops with a little more oil.
4. Heat the frying pan over a high heat and cook the quesadillas, oiled-side down, in batches for 1-2 mins until crisp. Brush the uncooked sides with remaining oil, then carefully flip over and cook for 1-2 mins more. Cut into wedges and serve with salsa, if you like.