Beef & Mulled Wine Casserole
With a stupendously, mouth-watering beef casserole. And since it’s basically Christmas at the time I'm posting this, let’s add some festive cheer! Even if it isn't, just pretend.
- 400 g Lean diced beef steak
- 1 tbsp Sunflower oil
- 2/3 cup Mulled wine
- 4 Bay leaves
- 3 grinds Salt
- 5 grinds Pepper
- 1 tbsp Worcestershire sauce
- 1 tbsp Soy sauce
- Casserole veg mix
- 1 sachet Vegetable stock
- 2 tbsp Cornflour
- 1 whole Yellow onion
Preheat the oven to 180 Celsius (°C) or 356 (°F.) Chop the onion finely and toss into a pan on medium heat. Let that baby sizzle and bring it to a low/medium heat. Caramelise those onions for 2-3 minutes.
Toss in the diced beef and brown the chunks. Turn the heat up until you hear a satisfying sizzle. Brown the beef for 2-3 minutes. Slowly add the mulled wine, vegetable stock and spices, stirring carefully.
Par-boil your vegetable mix for 2-3 minutes on high. Line your casserole dish with the veg mix and sprinkle cornflour across the top. Add the meat and onions. Stir in the soy sauce and Worcestershire sauce. Sprinkle gravy granules across the top.
Add boiling water until the mixture is completely covered, but not drowning. Give it a careful stir, and either add a lid or cover it with tinfoil.
Check on the casserole every half hour to ensure it’s cooking evenly. Add more water if required. Cook for 2.5-3 hours
Serve and enjoy! We recommend a side of mashed potatoes or roasties. For those looking for a healthy alternative, try laying it on a bed of baby spinach.