I had totally forgotten this marvellous casserole until a couple of weeks ago. It used to be my favourite dish to serve up when I had people over for dinner and it is so simple to make and very tasty indeed…
It has lovely crunchy french bread slices on top buttered with a combination of butter and Dijon Mustard which soak up some of the delicious sauce. I use a heavy cast iron Chasseur pot on the stove and then transfer it into the oven. Well worth making…
- 1 Kg chuck or blade steak cut into cubes
- 1 tsp brown sugar
- salt & pepper
- 1 beef stock cube
- 1 tbsp flour
- pinch nutmeg
- 1 onion finely chopped
- 2 cloves of garlic crushed
- 1 tbsp vinegar
- 1 tsp Worcestershire Sauce
- 1 tbsp tomato sauce
- 2 tbsp butter
- 1 tbsp olive oil
- 1 tbsp extra flour
- 1/2 cup water
- 1/2 cup dry red wine
- 1 French Bread stick
- 2 tbsp extra butter
- 2 tsp Dijon Mustard
- Combine sugar, salt and pepper, crumbled stock cube, flour, nutmeg, finely chopped onion, crushed garlic, vinegar, Worcestershire sauce and tomato sauce. Spoon over meat, cover, leave to marinate 1 hour; stir occasionally.
- In a heavy cast iron Chasseur pot or similar, heat the butter and oil, add meat and marinade, cook 30 seconds.
- Combine the extra flour with the water and red wine and add to the meat, stir until sauce boils and thickens.
- Transfer to the oven, cover and bake for around 1 & 1/2 hours at 180c or until the meat is very tender
- Cut bread stick into 2 ” slices. Combine extra butter and mustard, spread on one side of bread slices.
- Place slices, mustard side up, on top of casserole, push down gently to soak up some of the sauce.
- Return to oven, cook uncovered further 20 minutes or until top is brown and crisp
I served the casserole with some little individual Potato Gratins which I buy at Aldi. The brand is Maitre D’ Potato Gratin and they are scrumptious!