Bitton Gourmet Red Wine Casserole


1 jar Bitton Gourmet Red Wine Sauce
33.8oz good quality cabernet sauvignon
2 carrots, thickly sliced
2 large leeks, thickly sliced
2 stems celery, thickly sliced
2 bay leaves
2 sprigs thyme
1tbsp whole black peppercorns
6 small brown onions, peeled
3.3lbs meat, cut into approx 1 inch cubes
2tbsp olive oil for cooking
½ cup plain flour for dusting
3 heaped tbsp tomato paste

Method
1. Place all ingredients into a large ceramic bowl, gently mix until combined, cover and refrigerate for 3 days
2. Preheat oven to 430ºF
3. Remove the meat from the bowl and pat dry
4. Place a large casserole pot over a medium high heat. Add 2 tablespoons of olive oil and once hot, seal the meat on all sides. Quickly remove the meat from the pot and set aside until required
5. Strain the liquid (making sure you reserve it) and add the vegetables and herbs into the casserole pot. Sauté for 10 to 15 minutes or until just soft. Add the meat to the pot and then quickly dust all ingredients evenly with flour. Stir
until well combined and place into the hot oven for 5 minutes only
6. Remove the casserole pot from the oven and reduce the heat to 320ºF
7. Place the reserved liquid into the pot with the meat and vegetables, add the tomato paste and any additional water you need to ensure that all ingredients are just covered. Place the lid on the casserole pot, bring to the boil and place in the preheated oven for 2 ½ hours
8. Serve with garlic mash or rice and some freshly chopped parsley

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