Unctuous and silky, this one is a hit at Camping Scamping HQ! The scamps channelled their inner Oliver Twist with lots of "more please!". Keep scrolling to see just how easy it is to make our Beef and Red Wine Winter Casserole!
As always, any amounts in all of our recipes are approximate - we are a family of four with healthy appetites and this does us fine. We avoid offering cooking times as it all depends on your fuel source and how intense the flames are - just double check that everything is cooked through and piping hot! This one is equally happy being made on the stove, oven or hanging over the campfire in a Dutch Oven - the last one adds a smokiness that almost takes it to boeuf bourguignon, but without the bacon! Whatever you choose, low and slow for this one to allow the beef to melt in your mouth.
Ingredients:
Braising steak, cubed
Shallots, peeled and halved
Garlic head, halved
Chestnut mushrooms, halved
Red wine
Beef stock
Thyme
Bay leaves
Seasoned plain flour
Butter
Method:
Cover the beef with the seasoned plain flour - this will ultimately thicken the sauce.
Melt the butter in your Dutch oven and brown the beef.
Remove and then add the shallots and garlic and cook until softened.
Add the mushrooms, stir and soften
Return the beef and juices to the pan, along with a generous amount of red wine.
Deglaze the pan and then add enough beef stock to cover the ingredients.
Add the thyme and bay leaves.
Cover and cook slow and low for at least a couple of hours.
Really is worth the wait! Only problem you are going to have is to decide what to serve it with! Baked potato? Mash? Chips? Greens? Whatever you decide it will be glorious!
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