Recipe: Beef, Mushroom and Red Wine Casserole





Nero d’Avola is a grape variety that comes from Sicily. It is dark and bursting with delicious juicy fruit and has a touch of sweet spice that is reminiscent of Shiraz – a red for those who like their wines big and juicy. Either of the Nero d'Avola wines go well with this duck as well as with duck, venison or beef and is excellent with a good warming casserole. 

Beef, Mushroom and Red Wine Casserole
 
Ingredients:
 
2lb (900g) shin of beef or stewing beef
500 ml good red wine
1lb (450g) button mushrooms
4 small onions, peeled and sliced
2 cloves garlic (finely chopped)
4 carrots (peeled and cut into chunks)
2 tbl spoons of plain four
Salt and pepper to taste
A bay leaf
2 tbl spoons olive oil
 
Cooking:
 
Marinate the beef in the red wine plus a bay leaf for 24 hours. Drain beef from marinade and reserve the marinade. Roll the beef in the seasoned flour and fry in a pan until golden brown and sealed all over. Remove from the pan and set aside, then add your chopped onions, carrots and garlic and scrape the lovely brown floury bits from the bottom of the pan as the vegetables fry and soften.  Add the red wine marinade and return the beef to the pan. Bring to a simmer then place in a warm oven and cook slowly (Mark 4) for about an hour. Add the mushrooms and cook for a further 45 minutes. Serve with creamy mashed potatoes or rice.
 
Bon Appetit! 

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