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Member recipe

Greek Beef Casserole

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Serves 4

A family favourite that freezes well

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  • 2 tbsp Olive Oil
  • 500g Stewing Beef
  • 1 tbsp Plain Flour
  • 2 Medium Red Onion, Chopped
  • 1 Garlic Clove, finely chopped
  • 4 tbsp Balsamic vinegar
  • 227g Tinned Chopped Tomatoes
  • 1 tsp Honey
  • 1 Small Cinnamon Stick
  • 1 tsp Cumin
  • 1 Bay Leaf
  • 150ml Red Wine
  • 200ml Beef Stock


    1. Preheat oven to 140C 120C/fan Heat 1 tbsp oil in a pan and brown the meat in batches, transfer to casserole dish. Season te flour and srinkle over the meat toss so that the meat is coated, put in the oven uncovered whilst you cook the onions.
    2. Heat the remaining oil in the pan and cook the onions over a low heat until they're soft an turning golden.
    3. Add the garlic and cook for 2 minutes, add the vinegar and simmer stirring for a minute.
    4. Add the tomatoes and heat until simmering add the honey, cinnamon, cumin and bay leaf.
    5. Pour the wine into the pan and simmer for a minute, add to the meat with the stock. Cover and cook for 2 hrs

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