Tales from the …

Tales from the kitchen are best told over a hearty meal.
Nwando Onuigbo.


Beef and Vegetable Casserole



  • 3 tablespoons vegetable oil.
  • 700g of lean beef cut into square chunks and patted dry.
  • 1 medium onion, chopped.
  • 3 cups red wine.
  • 2 tablespoons of dark brown sugar.
  • 2 cups water.
  • Seasoning (knorr® cubes, black pepper, salt, dried rosemary, celery stick)
  • 6 medium sized Irish potatoes cut in quarters.
  • 4 medium sized carrots cut in chunky diagonal slices.
  • 1 cup of chopped leeks.


  • Heat the vegetable oil in a stock pot.
  • Sear the beef by browning all sides in the hot oil and remove to a plate.
  • If needed, add a little more oil and fry the onions till translucent.
  • Add the wine, sugar, water. Season to taste and put back the meat.
  • Bring to the boil, reduce to simmer and cook for 1 hour 30 minutes. If needed, add little water to maintain its level during the course of cooking.
  • Increase the heat to medium, add the potatoes and cook until just tender.
  • Add the carrot and cook for 5 minutes.
  • Add the leeks, cook for 1 minute and turn off the heat. Leave to rest for 5 minutes and then serve hot.
  • Serves 6.
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Chef’s tip:

I’ve discovered that when vegetables are cut in big chunks for salads, you tend to get a better taste of each individual vegetable. Plus it makes the task of making salads much easier : )


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