Grace's Cookery Book: Main Meals

Marinaded Beef Casserole



Marinade

• Make a marinade with
• half bottle red wine
• 1 sliced onion
• 1 crushed garlic clove
• 1 thinly sliced carrot
• Salt and coarsely ground pepper

Mix ingredients together, bring to boil then leave to cool.
When cold, pour over meat and leave until next day.

Ingredients for the Casserole

• 750g of lean braising steak, cut into cubes
• 2 tablespoons olive oil
• 450g onions, sliced
• 1 clove garlic, crushed
• Medium-sized tin tomatoes
• 450g button mushrooms
• 150ml (quarter pint) beef stock
• 1 bay leaf
• Salt and ground pepper
• 60g stoned black olives
• Good tablespoon of chopped parley

Method:

Drain meat but keep marinade
Heat oil and brown meat
Transfer meat to casserole dish and set aside
Fry onions and garlic gently until soft
Stir in the tomatoes, stock and marinade
Bring to boil, add bay leaf and seasoning
Pour over meat
Cook for 1.5 - 2 hours at gas mark 4/350 degrees, adding the mushrooms 30 mins before cooking is complete
Just before serving, check seasoning, add olives and sprinkle with parsley.

Suggestion: If you prefer a thicker stock, stir in a little cornflour paste when adding the mushrooms.