Showing posts with label stew. Show all posts
Showing posts with label stew. Show all posts

Thursday, August 27, 2015

Still Cold at Night - Beef, Pear and Red Wine Casserole

Still Cold at Night - Beef, Pear and Red Wine Casserole
Still Cold at Night - Beef, Pear and Red Wine Casserole


There are blossoms on my mango tree. And a few on the blueberry shrub. Spring is definitely in the air. Intermittently. It’s supposed to be thunderstormy and rainy again any day now. Despite being around 24C yesterday. And nights are still cold. So slow-cooked foods and casseroles are still well and truly on the cards. Rich flavours that warm you up are still part of my cravings.

This beef and pear stew combines sweet and savoury in a fairly subtle way.The cinnamon and ginger waving a friendly hello to the sweetness of the pear and the red wine in a way that made me then go on to cook a full mulled-wine flavoured stew. More on that soon. Everything is cooked in the one pot, veges and all so it's the complete package.

Whip me up a bowl, I'll be sitting under a blanket on the couch. At least for a few more weeks.
 Still Cold at Night - Beef, Pear and Red Wine Casserole
Still Cold at Night - Beef, Pear and Red Wine Casserole

Still Cold at Night - Beef, Pear and Red Wine Casserole

Beef, Pear and Red Wine Casserole

800g beef chuck, diced
1/3 cup plain flour
1 tsp salt
1 tsp pepper
1 tsp paprika
Oil to fry
3 baby carrots, diced
1 red onion, finely diced
1 large red capsicum, diced
2 buerre bosc pears
1 bay leaf
3 anchovies
1 tsp cinnamon
2 tsp ground ginger
1 cup red wine
1 cup beef stock
¼ cup capers
1 small zucchini, large diced
Cooked brown rice to serve

Preheat your oven to 175C

Combine the flour with the salt, pepper and paprika. Whisk to mix it well.

Heat a coverable dish that can go on the stovetop and in the oven (such as a tagine) over medium-high heat and add a thin layer of oil. Dust the beef chuck pieces in the flour mix and brown on all sides. Do it in batches so you don’t crowd the pan. Remove the beef and set aside.

If the pan is dry, add a tablespoon of oil. Add the onion and cook until translucent, around 5 minutes. Then add the capsicum and carrot and cook until softened, a further 5-10 minutes. Stir through the anchovies, cinnamon and ginger until the anchovies have ‘melted’.
Pour in the stock and red wine, bring to the boil then add the bay leaf, pear, capers and the beef.

Cover, and place in the oven for 45 minutes. Remove from the oven, then add the zucchini. Return to the oven for 15 minutes.


Serve with brown rice.

Still Cold at Night - Beef, Pear and Red Wine CasseroleStill Cold at Night - Beef, Pear and Red Wine Casserole