Beef & cherry tomato casserole

by Ginny Grant | Cuisine issue #152
Serves: 4-6A homely casserole.

800g gravy, blade or chuck steak
flour for dusting
2 tablespoons olive oil
1 small onion, finely chopped
1 carrot, peeled, finely chopped
8 garlic cloves, peeled
a few sprigs thyme
1⁄2 cup white wine
500ml beef stock
400g can cherry tomatoes
1⁄2 cup flat-leafed parsley, coarsely chopped

Cut the beef into large pieces, although if I am using gravy beef I tend to leave the pieces whole, but snip slits around the edges so the meat doesn’t curl up. Season the flour with salt and freshly ground black pepper then use to coat the beef.

Heat the oil in a casserole dish and brown the beef well, in batches, removing it to a plate as you go.

If necessary, add a little more oil to the casserole, then add the onion and carrot. Fry gently until very soft but uncoloured. Add the whole peeled garlic cloves and thyme sprigs then return the beef to the casserole. Add the wine and bring to the boil then reduce the heat and add the stock and tomatoes. Cook, with a lid slightly ajar, for 1 1⁄2 -2 hours or until the meat is tender (alternatively, cook in the oven at 180°C). Taste and adjust the seasoning if necessary. Top with parsley then serve with the gratin.

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