Beef Casserole with Walnuts is a winter warmer in my home. The soft fall apart beef with the crunch of walnuts in a lovely deep sauce. I have put the red wine as optional but it an essential really to cook with and to have a glass when eating. The whole dish comes together with the lovely soft vegetables and perfect bouquet from the herbs. Serve as a main dish with mashed potatoes.
Beef Casserole with Walnuts
One of my favourite casseroles ever. The walnut pieces raise it to a new high.
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Servings: 6 people
Calories: 546kcal
Ingredients
- 3 tbsp unsalted butter
- 1 1/2 – 2 lbs beef stew meat
- 1 medium onion chopped
- 1 tbsp all-purpose flour
- 1 1/2 cups beef stock
- 1/4 cup red wine optional
- 2 cloves garlic finely chopped
- 1 whole bay leaf laurel
- 1/2 tsp dried thyme
- 2 ribs celery thinly sliced
- 1/2 cup walnut pieces
- 1 tbsp Orange zest grated
- salt to taste
- ground pepper to taste
Instructions
- Heat 2 tablespoons (30 ml) of the butter in an ovenproof pot with a lid over moderate heat and brown the beef.
- Transfer the beef to a plate and saute the onions in the remaining fat until lightly browned, about 10 minutes.1 medium onion
- Stir in the flour and cook for 2 minutes.1 tbsp all-purpose flour
- Cover tightly and bake in a preheated 325F (165C) oven for 2 hours.
- Shortly before serving heat the remaining 1/3 tablespoon of butter in a skillet over moderate heat and sauté the celery and walnuts for about 3 minutes.3 tbsp unsalted butter, 2 ribs celery, 1/2 cup walnut pieces
- Scatter the celery mixture and orange zest over the meat before serving.
Nutrition
Calories: 546kcal | Carbohydrates: 6g | Protein: 36g | Fat: 41g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 120mg | Sodium: 764mg | Potassium: 294mg | Fiber: 2g | Sugar: 1g