Beef Casserole with Walnuts

By á-708

Ingredients

• 3 Tbs (45 ml) butter
• 1 1/2 - 2 lbs (675-900 g) beef stew meat
• 1 onion, chopped
• 1 Tbs (15 ml) all-purpose flour
• 1 1/2 cups (375 ml) beef stock
• 1/4 cup (60 ml) red wine (optional)
• 1-3 cloves garlic, finely chopped
• 1 bay (laurel) leaf
• 1/2 tsp (2 ml) dried thyme
• Salt and freshly ground pepper to taste
• 2 ribs celery, thinly sliced
• 1/2 cup (125 ml) walnut halves or pieces
• 1 Tbs (15 ml) finely chopped orange zest

Details

Servings 4

Preparation

Step 1

Heat 2 tablespoons (30 ml) of the butter in an ovenproof pot with a lid over moderate heat and brown the beef. Transfer the beef to a plate and saute the onions in the remaining fat until lightly browned, about 10 minutes. Stir in the flour and cook for 2 minutes. Add the meat to the pot along with the beef stock, optional wine, garlic, and seasonings. Cover tightly and bake in a preheated 325F (165C) oven for 2 hours. Shortly before serving heat the remaining tablespoon (15 ml) of butter in a skillet over moderate heat and saute the celery and walnuts for about 3 minutes. Scatter the celery mixture and orange zest over the meat before serving. Serves 4 to 6.