Beef Casserole with Naan

Ingredients

• 4-6 Mission Plain Naan Bread

   

• For the Casserole:

  2 tbsp olive oil

  1 onion, finely diced

  2 small carrots, peeled and finely diced

  2 celery sticks, finely diced

  3 cloves of garlic, finely chopped

  800g chuck or casserole beef, trimmed and cut into chunks

  2 tbsp plain flour

  Salt and pepper to taste

  50g quince paste (optional)

  140g tomato paste

  6 small potatoes, peeled and diced

  6 shallot onions, peeled and kept whole

  2 small carrots, peeled and chopped

  200g small button mushrooms, kept whole

  2 cups red wine

  3 cups chicken stock

   

• For the Bouquet Garni:

  3 sprigs of parsley, thyme, rosemary and 2 bay leaves, tied together with string

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Mission Plain Naan

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Instructions

• Step 1

  Preheat the oven to 170°C.

• Step 2

  In a bowl, add the beef and flour, seasoned with salt and pepper. Stir to coat evenly, using up all the flour.

• Step 3

  In an oven-proof casserole dish, heat oil on the stovetop and add beef in batches and brown on all sides (about 5 minutes). Remove from the casserole dish.

• Step 4

  Add finely diced carrot, onion, celery and garlic to the casserole dish. Fry until translucent (about 5 minutes).

• Step 5

  Add the beef back into the dish along with the quince paste and tomato paste, and mix (about 2 - 3 minutes). Add red wine, chicken stock and bring to the boil. Remove from the stove.

• Step 6

  Place a lid on the casserole dish and place it in the oven for 1 - 1.5 hours.

• Step 7

  Remove from the oven and place potatoes, shallots, carrots, mushrooms and the bouquet garni into the casserole dish. Cook for a further 1 - 1.5 hours until the beef is falling apart, and the sauce has thickened up.

• Step 8

  Remove from the oven and serve with Mission Plain Naan Bread.