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PrintPROVENCALE BEEF CASSEROLE
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Melt half the fat in a flameproof casserole, add the beef and fry over moderate heat until juices run. Pour off juices and set aside.
- Add rest of fat and heat. Finely chop garlic and parsley together, add to casserole and fry briskly for 3 minutes, stirring.
- Sprinkle in flour, cook for 1 minute, then stir in tomato puree, nutmeg and salt and pepper to taste. Bring to the boil, cover and simmer gently for 1 hour.
- Add the onions and cook for a further 30 minutes until beef is tender.
- 0Remove beef from casserole with slotted spoon and place in serving dish. Keep hot.
- Stir Aioli, warm water and reserved beef juices into casserole, taste and adjust seasoning, then pour into sauceboat.
- Serve with beef and plain boiled rice.
INGREDIENTS
- 4 tablespoons dripping or butter
- 1 ½ kg chuck steak, cut into chunks
- 6 garlic cloves, crushed
- 2 tablespoon chopped parsley
- 2 tablespoon plain flour
- 500 ml tomato puree (made by pureeing canned tomatoes in a blender)
- Freshly grated nutmeg
- Salt and pepper
- 200 gram button onions
- 120 ml Aioli
- 4 tablespoons lukewarm water
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