1/26/2010

Souligne beef casserole

Had a good time in the UK at Christmas, but came back with bronchitis.
Am feeling fine now, so thought it was time I started to post on here again.
Am trying to use up the food in the freezers, so found some beef and decided to make a casserole. It's bitingly cold here today, so just right for a nice tasty casserole.

Having looked at lots of recipes, nothing really inspired me, so I decided to make my own recipe.
 It's for 2 very generous portions and is a meal in itself. Maybe some nice crusty bread to mop up the sauce?
Here it is ready to cook.


200g beef
2 leeks sliced
3 carrots chopped
tin chickpeas
2 tbspn tomato puree
bouquet garni
1 cinnamon stick
250ml beef stock
200ml red wine
s&p

Brown beef in a casserole dish. Add chopped eeks and carrots and cook gently for 2 minutes.
Add the rest of the ingredients and simmer gently until beef is cooked - the time depends on the cut of beef you're using. I used beef shin and it took 11/2 hours.
That's it!
I know in lots of recipes they tell you to add tinned chickpeas just before the end, but I love them to absorb all the flavours in the casserole.The cinnamon stick gives it a lovely flavour.
Interesting thought, my husband calls it a stew - is it a stew or a casserole? Does it have to be cooked in the oven to be a casserole? Ideas?