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Receta Celery Beef With Sun Dried Tomatoes

by Global Cookbook

Ingredientes

2 Tbsp. extra virgin olive oil 1 2/5 kg good stewing beef 2 x fat clv garlic crushed 50 gm plain flour 1 x salt and freshly grnd black pepper 1 1/2 tsp dry basil 350 ml red wine

5 Tbsp. tomato puree 350 ml beef stock 1 lrg onion sliced 12 x sundried tomatoes coarsely minced 1 whl head of celery 2 x generous Tbsp. redcurrant jelly 1 lrg red pepper seeded and cut into thin strips

Direcciones

1. Measure the oil into a large nonstick pan on the boiling plate then brown the beef in batches if necessary.
2. Add in the garlic and cook for a further 2 or possibly 3 min stirring well but don't brown the garlic.
3. Sprinkle in the flour and seasoning stir well and add in the basil wine tomato puree and finally stock.
4. Bring to the boil then add in the onion and tomatoes.
5. Chop the celery diagonally and add in about twothirds to the casserole reserving the heart to add in later.
6. Stir in the redcurrant jelly.
7. Cover the pan and simmer for 5 min then transfer to the floor of the simmering oven and cook for 2 to 2 1/2 hrs or possibly till the beef is tender.
8. Just before serving stir in the reserved minced celery heart and the red pepper and cook gently for about 5 min. Serve with a herby mash and vegetables.
9. This casserole is given a wonderfully pungent flavour by the sundried tomatoes. If from a jar use a little of the oil to brown the meat.
10. Serves 10

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