We did not call this Stu’s casserole because someone called Stu made it. Neither did he eat it (we did, haha!). No.. we called this Stu’s casserole because it was originally planned to be a Beef Stew. Eventually we decided to change it to a casserole, seeing as the same ingredients are needed and more specifically upon realising that an actual stew requires a long preparation time. And we were really hungry. Mind you, a casserole needs to be cooked in the oven. Long story short, we’re not sure what we made. Hell we could even call it a really thick soup. In any case it was delicious and hugged us from the inside ❤
You will need:
- Beef 500gr, even a cheap cut will do
- large carrot, peeled and chopped
- 2 potatoes, peeled and chopped
- glass red wine
- large onion, diced
- 1 clove garlic, diced
- 300ml stock
Start by dicing the onion and garlic. You will have time to chop the other ingredients as these cook. It’s best to start with the carrot or beef as these both take longer to cook than the potato. You will add the potato later when there is more fluid involved so that you’ll avoid making chips.
Fry the onion and garlic until they just start to brown and become translucent
Chuck in the beef chunks until they start to brown and then the carrots to give them a bit of a glaze before adding any liquids.
Now add the glass of red wine and let it simmer for a short while.
Add the potatoes.
At this point add your stock made with half a cube – we used plain, but you can also use beef or vegetable stock. It’s important not to add too much fluid if you want a thick result.
Finally add tomato sauce; the chunky type is preferable for this.
Let it simmer for about 40 minutes until it becomes thick and rich. Serve with a chunk of fresh bread for dipping.