Savoury Beef Casserole with Sardine Garum
Serves: 6 Prep: 20 min Cook: 1hr 45 min
There's nothing quite like the comfort of a homemade beef casserole, and this one has an irresistible twist with Port Lincoln Sardine Garum. This ingredient might be a little unconventional, but it adds a layer of umami richness that will have everyone at the table wondering about your secret. Imagine tender, melt-in-your-mouth beef, slow-cooked with earthy veggies, tomatoes, and a splash of red wine. Serve it with buttery mashed potatoes, and you've got yourself the ultimate comfort food for chilly evenings.
Ingredients:
2 tbsp olive oil
1.5kg beef chuck casserole steak, diced
2 large onions, cut into thin wedges
2 leeks, white part only, sliced
2 garlic cloves, crushed
4 celery sticks, trimmed and sliced
2 large carrots, peeled and cut into 3cm pieces
2 x 425g cans crushed tomatoes
1/4 cup red wine
1 tbsp Port Lincoln Sardine Garum
1 cup beef stock
Mashed potato, to serve
Fresh parsley leaves, to garnish
Recipe Method:
Brown the beef: Heat 1 tbsp of olive oil in a large saucepan over high heat. Cook the beef in 4 batches, stirring until browned. Transfer to a plate.
Cook the vegetables: Reduce heat to medium, add remaining oil to the pan, and cook the onions, leeks, garlic, celery, and carrots, stirring often, for 5-10 minutes until softened.
Simmer the casserole: Return the beef to the pan, add the tomatoes, red wine, and beef stock. Bring to a boil, then reduce the heat to low. Add Port Lincoln Sardine Garum and simmer, covered, for 1 hour. Uncover and simmer for an additional 30 minutes, stirring occasionally, until beef is tender.
Serve: Ladle the casserole over creamy mashed potato and garnish with fresh parsley leaves.