Beef and Apricot Casserole

Tuck into a hearty Beef and Apricot Casserole that will keep your family coming back for more! This recipe serves 6 people.

Ingredients:

1 large sliced onion

1 crushed garlic clove

30ml olive oil

2 finely chopped celery stalks

1kg diced stewing beef

150g rindless bacon

40g cake flour

1 tin chopped whole tomatoes

1 beef stock cube, dissolved in 250ml hot, strong Laager Rooibos

10ml Worcestershire sauce

Salt and pepper to taste

250ml red wine

125g dried apricots, soaked in 250 ml cold strong Laager Rooibos

285 g finely chopped mushrooms

 

Method:

  1. Preheat the oven to 170 °C.
  2. Saut© the onion and garlic in 15 ml of oil until soft, then add the celery and saut© gently. Once done, place into the 2 litre casserole dish.
  3. Fry the bacon in the remaining oil and then add into the casserole dish.
  4. Toss the beef in cake flour till covered. Brown the meat (add a little extra oil, if need be), stir in the remaining cake flour and fry gently and once cooked add it to the casserole dish.
  5. Then in the casserole dish, mix in the tomatoes, Laager Rooibos Beef Stock, Worcestershire sauce, salt, pepper, wine, the apricots with the Laager Rooibos and mushrooms to the casserole.
  6. Cover and bake for 30 to 40 minutes.


Source: A Touch of Rooibos recipe book

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{"id":32295780461,"title":"Beef and Apricot Casserole","created_at":"2019-08-23T08:44:17+02:00","body_html":"\u003cp\u003eTuck into a hearty Beef and Apricot Casserole that will keep your family coming back for more! This recipe serves 6 people.\u003c\/p\u003e\n\u003cp\u003e\u003cu\u003eIngredients:\u003c\/u\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cu\u003e\u003c\/u\u003e1 large sliced onion\u003c\/p\u003e\n\u003cp\u003e1 crushed garlic clove\u003c\/p\u003e\n\u003cp\u003e30ml olive oil\u003c\/p\u003e\n\u003cp\u003e2 finely chopped celery stalks\u003c\/p\u003e\n\u003cp\u003e1kg diced stewing beef\u003c\/p\u003e\n\u003cp\u003e150g rindless bacon\u003c\/p\u003e\n\u003cp\u003e40g cake flour\u003c\/p\u003e\n\u003cp\u003e1 tin chopped whole tomatoes\u003c\/p\u003e\n\u003cp\u003e1 beef stock cube, dissolved in 250ml hot, strong Laager Rooibos\u003c\/p\u003e\n\u003cp\u003e10ml Worcestershire sauce\u003c\/p\u003e\n\u003cp\u003eSalt and pepper to taste\u003c\/p\u003e\n\u003cp\u003e250ml red wine\u003c\/p\u003e\n\u003cp\u003e125g dried apricots, soaked in 250 ml cold strong Laager Rooibos\u003c\/p\u003e\n\u003cp\u003e285 g finely chopped mushrooms\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cu\u003eMethod:\u003c\/u\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003ePreheat the oven to 170 °C.\u003c\/li\u003e\n\u003cli\u003eSaut© the onion and garlic in 15 ml of oil until soft, then add the celery and saut© gently. Once done, place into the 2 litre casserole dish.\u003c\/li\u003e\n\u003cli\u003eFry the bacon in the remaining oil and then add into the casserole dish.\u003c\/li\u003e\n\u003cli\u003eToss the beef in cake flour till covered. Brown the meat (add a little extra oil, if need be), stir in the remaining cake flour and fry gently and once cooked add it to the casserole dish.\u003c\/li\u003e\n\u003cli\u003eThen in the casserole dish, mix in the tomatoes, Laager Rooibos Beef Stock, Worcestershire sauce, salt, pepper, wine, the apricots with the Laager Rooibos and mushrooms to the casserole.\u003c\/li\u003e\n\u003cli\u003eCover and bake for 30 to 40 minutes.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cbr\u003e\u003cem\u003eSource: A Touch of Rooibos recipe book\u003c\/em\u003e\u003c\/p\u003e","blog_id":51166511213,"author":"Candice Sessions","user_id":36221059181,"published_at":"2019-08-23T08:44:00+02:00","updated_at":"2020-08-13T09:12:16+02:00","summary_html":"","template_suffix":null,"handle":"beef-and-apricot-casserole","tags":"Appetizing-Eats, Rooibos Recipes, Rooibos Tea","image":{"created_at":"2019-08-23T10:48:27+02:00","alt":null,"width":1200,"height":627,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0073\/9734\/3341\/articles\/Blog-Post-14th-AugStew1.jpg?v=1566550108"}} articles/Blog-Post-14th-AugStew1.jpg