Boozy Casserole

By Lauren Bavin


1-2 Tb olive oil
2 onions – chopped
1 kg angus beef diced and tossed in about 1/4 c flour seasoned with a good tablespoon of smoked paprika,and  salt and black pepper
1/3 cup of Glasseye Creek Wild Meat Sauce
1 bottle of good red wine ( some for the casserole the rest to drink while cooking)
4 tamarillos skinned and chopped
1/3 cup good quality raisins or sultanas
2 carrots chopped
large chunk butternut skinned and chopped into 1 inch (ish) cubes
1 jar or can of passata or tomato pasta sauce
1 cup beef stock.

Cooking Method:

In dutch oven or heavy casserole dish brown onion in oil
Add meat and brown.
Have a glass of the wine
While still hot add  some of the wine and the Glasseye Creek wild meat sauce,and scrape the bottom of the pan to release all the goodies there.

Add carrots and butternut ( you could use parsnip or yams or kumara or other veges instead), raisins, tamarillos – and stir.
Drink some more wine.

Add the rest of the ingredients – put lid on casserole and put in the oven at 150 for 2 hours .
Check regularly and if dry top up with more wine or beef stock if youve drunk all the wine.
Sprinkle with chopped italian parsley when serving and serve with a good dollop of mashed potato and green beans