Good Ol’ Meaty Beef Casserole Simon Gault 04 June 2015 Ingredients Ingredients 1 kg stewing beef 4 tbsp flour 5 tbsp olive oil 3 garlic cloves, minced 2 cup red wine 2 tbsp tomato paste 1 tsp salt 2 cup hot water 4 large celery stalks, roughly diced 3 large carrots, roughly diced 150g pancetta or bacon, roughly diced 2 medium-sized onions, roughly diced 6 green or black peppercorns, crushed 4 tbsp Simon Gault Home Cuisine Kiwi seasoning 2 tbsp worcestershire sauce 4 tbsp Simon Gault Home Cuisine beef stock Ingredients Instructions Instructions Dice the beef into manageable sized pieces. Dust with flour and heat the oil in a large casserole dish and fry the meat in batches until golden brown, removing each batch as you go. Add the pancetta, onion, garlic, celery stalks and carrots and cook for 6 minutes until the onions are transparent, stirring occasionally. Instructions Add the red wine, tomato paste, peppercorns, Simon Gault Home Cuisine Kiwi seasoning, salt, worcestershire sauce, Simon Gault Home Cuisine beef stock, hot water and return the sautéed beef and juices to the casserole. Bring to a simmer, cover with a lid and cook for 1 hour. Remove the lid and cook for a further 1.5 hour or until the beef is tender. Recommend serving on a bed of mashed potato, kumara or steamed rice.