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–+ servings

Beef and Red Wine Casserole

Course: Main Course
Prep Time: 40 minutes
Cook Time: 42 minutes
Total Time: 1 hour 22 minutes
Servings: 15 serves
Designed for texture modified diets, this dish is a full-bodied casserole cooked in a rich red wine sauce.
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Equipment

  • Stove Top
  • Refrigerator
  • Food Processor

Ingredients

Beef

  • 1 kg cooked steak or roast beef cut into rough 1cm cubes, hot
  • 400 mL beef stock
  • 1 scoop B Shape It
  • 1 ½ tsp thickplus (5.5g)
  • salt and pepper to taste

Peas

  • 500 grams cooked peas hot
  • 100 mL vegetable stock
  • 5 scoops A Shape It
  • ½ tsp thickplus (1.9g)
  • salt and pepper to taste

Sweet Potato

  • 375 grams cooked sweet potatoe hot
  • 110 mL vegetable stock
  • 3 scoops A Shape It
  • salt and pepper to taste

Tomatoes

  • 400 grams diced tinned tomatoes or passata
  • 1 scoop B Shape It
  • 1 tsp white sugar or to taste
  • salt and pepper to taste

Red Wine Tomato Sauce

  • 1 ½ tbsp olive oil (30mL)
  • 1 ½ brown onions (240g) finely chopped
  • 3 tsp garlic crushed
  • ⅔ cup red wine (165mL)
  • 2 tbsp fresh basil chopped or 3 tsp dried basil
  • 3 tbsp tomato paste (60g)
  • 1 tsp italian mixed herbs
  • 1.2 kg chopped tinned tomatoes
  • 3 tbsp fresh parsley chopped
  • 1 ½ tsp thickplus (5.6g) for Level 400 viscosity at 60°C
  • 1 ½ tbsp white sugar or to taste
  • salt and pepper to taste

Instructions

Preperation

    Beef

    • Line a 1/3 gastronorm pan with cling film or baking paper.

    Peas and Sweet Potato

    • Line two 1/6 gastronorm pans with cling film or baking paper.

    Tomatoes

    • Using cooking spray, lightly spray two #10 Shape It Moulds.

    Method

      Beef

      • Whisk beef stock and Shape It in a saucepan, add steak and bring to the boil over
        medium heat. Simmer gently for 2 minutes, stirring occasionally.
      • Pour into a food processor. Add thickplus and puree until smooth, scrape down sides as required, and blend thoroughly. Season to taste with salt and pepper.
      • Pour into the prepared container, cover with clingfilm, and refrigerate until set.
      • Remove from pan, cut into rough 2.5–3cm dice.

      Peas and Sweet Potato (prepare different vegetables separately)

      • Place liquid and Shape It into a saucepan, bring to the boil over medium heat. Simmer gently for 2 minutes, stirring occasionally.
      • Place hot vegetable into a food processor, pour in hot liquid, puree until smooth. Season to taste.
      • Pour into the prepared container, cover with cling film and refrigerate until set.
      • Remove from pan, cut into rough 2.5–3cm dice.

      Tomatoes

      • If using diced canned tomatoes, puree until liquified, then pass through a fine mesh sieve. Discard seeds. Top up volume to 400mL with water or tomato juice. If using passata, start at Step 2.
      • Place sieved tomatoes or passata into a medium saucepan with Shape It. Bring to boil over medium heat and simmer gently for 2 minutes, stirring constantly.
      • Season to taste with sugar, salt and pepper. Pour into the prepared mould, cover with mould lid, and refrigerate until set.
      • Remove from mould.

      Tomato and Red Wine Sauce

      • Heat oil in a pan over low heat, add onion and garlic, and cook for 5 minutes or until softened.
      • Add all remaining ingredients (except thickplus and parsley) and simmer uncovered, stirring occasionally for 25 minutes or until the sauce thickens slightly.
      • Pour mixture into a measuring jug and make the level up to 1.9L with water or tomato juice. Add ThickPlus and parsley, and, using a hand blender or food processor, puree until completely smooth, scraping down the sides as required.
      • Season to taste with sugar, salt and pepper.

      To Assemble and Reheat

      • Line a 1/1 gastronorm pan (≥50mm deep) with baking paper.
      • Scatter the cubes of beef, peas and sweet potato evenly over the prepared tray. Scatter over the tomatoes, then pour over the sauce.
      • Wrap the tray securely in a double layer of cling film, ensuring that no steam can penetrate.
      • Steam to a safe internal temperature. Use a large spoon to dish up portions. Serve hot.

      Notes

      Hints & Tips
      To obtain a rich braised colour in the beef, add Parisian essence when pureeing.