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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
- Preheat the oven to 170 °C.
- 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.
- Fry the bacon in the remaining oil. Add to the casserole.
- 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.
- Add the tomatoes, beef stock, Worcestershire sauce, herbs, salt, pepper, wine, the apricots with the Rooibos and mushrooms to the casserole.
- Cover and bake for 30 to 40 minutes.
Serves 6