Beef & Red Wine Casserole

Method

1. Preheat oven to 150℃
2. Heat a heavy based, oven proof casserole or large saucepan over a high heat. Remove the diced beef from the packaging, place on a tray and pat dry with paper towel. Season the diced beef with sea salt and black pepper, lightly dust with plain flour. Shake off excess flour and cook the beef in small batches until browned on all sides, remove from the pan and set aside.
3. Cut the smoked kassler into small cubes about ½ centimetre. Once all of the meat has browned add the kassler to the pan and cook for a few minutes, add the butter, onion and garlic and cook until golden and caramelised. Return the beef back to the casserole dish along with any juices.
4. Add the red wine, beef stock, Worcestershire sauce and chopped tomatoes to the casserole dish, along with the bay leaves, thyme and anchovies, stir well to combine.
5. Allow to come to the boil, reduce heat to a simmer and cover with a lid, place in the oven. Cook for two hours, stirring occasionally. After the two hours remove the lid and cook for a further half an hour, this will allow the sauce to thicken.

1. Serve with creamy mashed potatoes or with soft polenta