Beef Casserole

After I came back, my mom has asked me to whip up some western dishes as Chinese food can be easily, not to mention cheaply obtained here. She is a hard one to please as she is usually very critical when it comes to food. Talk about pressure. I hope this one managed to suit her taste buds.

Recipe adapted from Super Food Ideas.

Ingredients:

• cooking oil
  
• 500g beef shank (suggested by the butcher)
• 2 red onions, sliced
• 1 leek, white part only, sliced
  
• 1/2 bulb of garlic, sliced
• 4 sticks celery, sliced (I omitted this)
• 2 carrots, peeled and cut into 3cm chunks (I used 4 instead)
• 430g can of tomato puree
• 1/4 cup of red wine
• 1/2 cup beef stock

Method:

1. Pat the beef dry with a kitchen town to ensure that the beef browns. Heat oil in a large saucepan over high heat. Cook beef, in batches until browned. Transfer to a plate.
2. Reduce heat to medium. Add remaining oil, onions, leeks, garlic and carrots to pan. Cook, stirring often, for 5 minutes.
3. Return beef to pan with tomatoes, wine and stock. Bring to the boil.
4. Reduce heat to low and simmer, covered, for 1 hour. Uncover and simmer gently, stirring occasionally, for 30 minutes or until beef is tender.
5. Serve with crusty bread or with mashed potatoes as a side.