Recipes

Beef & Apricot Casserole

Bushmans Kloof for Rooibos Limited

  • 1 large onion, sliced
  • 1 clove garlic, crushed
  • 30 ml olive oil
  • 2 celery stalks, chopped finely
  • 150 g rindless bacon, diced
  • 1 kg stewing beef, diced
  • 40 g (70 ml) cake flour
  • 1 tin (410 g) whole tomatoes, chopped
  • 1 beef stock cube, dissolved in 250 ml hot, strong Rooibos
  • 10 ml Worcestershire sauce
  • 5 ml dried, mixed herbs
  • salt to taste
  • freshly ground black pepper to taste
  • 250 ml red wine
  • 125 g (200 ml) dried apricots, soaked in 250 ml cold, strong Rooibos
  • 1 tin (285 g) whole button mushrooms, drained

 
  1. Preheat the oven to 170 °C.
  2. Sauté the onion and garlic in 15 ml of the oil until tender. Add the celery and sauté gently. Turn into a 2 litre casserole dish.
  3. Fry the bacon in the remaining oil. Add to the casserole.
  4. Toss the beef in the cake flour to cover. Brown the meat, in batches (add a little extra oil, if necessary). Stir in the remaining cake flour. Fry gently and add to the casserole.
  5. Add the tomatoes, beef stock, Worcestershire sauce, herbs, salt, pepper, wine, the apricots with the Rooibos and mushrooms to the casserole.
  6. Cover and bake for 30 to 40 minutes.

Serves 6