Winter Warmer Wagyu Beef and Red Wine Casserole - Chef Recipe by Martin Genner

Ingredients

2 kg Wagyu beef chuck steak, diced into 2 cm cubes
2 diced onions
2 large diced potatoes (optional)
2 diced carrots
2 Tbs garlic
500mL good quality red wine
4 bay leaves
500mL good quality passata
1 L demi-glaze, or beef stock
Good pinch dried thyme
Nob of butter to finish

Method

Slowly sautée onions, garlic and thyme in a large pot.

Seal the diced Wagyu in a pan, you may need to do it in batches, then add to pot. Add red wine and seasoning, continue to slowly cook for about 20 minutes.

Add stock and passata, cook stirring occasionally for a minimum of 2 1/2 hours, or until the meat is tender. Add vegetables halfway through cooking time.

Hint:

Don’t over season too much at the beginning as the sauce will develop depth and character during cooking. You can also remove the meat and continue to reduce the sauce to pack more of a punch.

Add nob of butter before serving to give a smooth, glossy finish.

Credits: Snax on Varsity

Photo Credits: Snax on Varsity