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    Chianti Beef Casserole With Fresh Herbs

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    Chianti Beef Casserole With Fresh Herbs

    This rich casserole with Aberdeen Angus beef and red wine can be prepared in just 15 minutes.

    • Preparation time: 15 minutes
    • Cooking time: 180 minutes
    • Total time: 3 hours 15 minutes 60 minutes 60 minutes 60 minutes 15 minutes

    Serves: 4

    Ingredients

    • 2 tbsp sunflower or vegetable oil
    • 500g Aberdeen Angus Sliced Leg, diced, from the meat service counter
    • 2 tbsp plain flour
    • 2 cloves garlic, crushed
    • 2 onions, chopped
    • 3 stalks celery, chopped
    • 3 carrots, peeled and cut into chunks
    • 75cl bottle Waitrose Chianti
    • 1 stalk fresh rosemary
    • ½ x 20g pack fresh parsley, finely chopped
    • Finely grated zest of 1 unwaxed lemon

    Method

    1. Heat 1 tablespoon of the oil in a large flameproof casserole dish. Add the beef, flour and a little cracked black pepper, and sauté for 4-5 minutes, stirring regularly until the meat is starting to brown. Remove from the dish and set aside.
    2. Add the remaining oil and cook the garlic and onion for 4-5 minutes until they start to soften. Add the celery and carrots and continue cooking for a further 3-4 minutes.
    3. Return the beef to the dish. Add the wine and rosemary, bring to the boil then simmer on the lowest heat for 2-2½ hours, until the meat is tender and the liquid has thickened and reduced.
    4. Just before serving, mix the parsley with the lemon zest and sprinkle over the top of the beef. Serve with a pile of creamy potato and celeriac mash, and a fresh green vegetable, such as broccoli florets.

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    Drinks recommendation

    Serving the same wine that is used in the recipe is a sure way to match flavours, so try Waitrose Chianti from Tuscany, Italy

    Kitchen tools

    If using a slow cooker, fry in a saucepan up to Step 3, then place the hot ingredients in the cooker and stew on medium for 4-6 hours. This dish is ideal for freezing. When cold, place in an airtight container and freeze for up to 3 months. Defrost thoroughly before reheating until piping hot.

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