What’s Cooking? Beef, honey and thyme in red wine. As the days begin to get shorter and seasons are changing its time to look for slow cooking recipes, which are nourishing, tasty and relatively easy to prepare.
It’s so good to have dinner ready at the end of the day, where most preparation and cleaning up has been done and it’s just a matter of serving it out. This is an easy beef casserole, which can be cooked in the crock pot. Serve with kipfler or new baby potatoes and greens of your choice.
This is how I do it.
750g of quality chuck steak or gravy beef diced in 2-3cm cubes
1 tablespoon rice bran oil
2 red onions
2 brown onions
2 medium carrots
1 tablespoon honey
1 small bunch of fresh thyme
1 rounded tablespoon plain flour
1 small cup of Australian red wine. I used Pikes Merlot 2012 because it’s local and delicious.
Freshly ground black pepper
salt to taste
Peel and cut the onions into eight wedges each. In a heavy based pot or frypan, add the rice bran oil and onions. Cook at medium to high until the onion begin to brown. Add the peeled and sliced cat tots and continue cooking for a few minutes. Decant into the crockpot. With pan still hot, brown the meat in 3 batches and add to the crock pot. Put the honey and flour in the pan on low. Mix well until smooth, add the red wine and seasonings, bring to a rapid boil and the reduce a little. Turn off the heat. Add this sauce to the crock pot mix in well . Lay the bunch of thyme on top. Put the lid on and cook on low for about 6 hours or until meat is tender. Remove the bunch of thyme before serving. Serve with the potatoes and greens.