What’s for dinner? Beef and apricot casserole

Serves 6

You’ll need: 1 large sliced onion; 1 crushed garlic clove; 30ml olive oil; 2 finely chopped celery stalks; 1kg diced stewing beef; 150g rindless bacon; 40g cake flour; 1 tin chopped whole tomatoes; 1 beef stock cube, dissolved in 250ml hot, strong Laager Rooibos; 10ml Worcestershire sauce; salt and pepper to taste; 250ml red wine; 125g dried apricots, soaked in 250 ml cold strong Laager Rooibos; 285g finely chopped mushrooms.

How to: 

Preheat the oven to 170 °C.

Sauté the onion and garlic in 15ml of oil until soft, then add the celery and sauté gently. Once done, place into the 2-litre casserole dish.

Fry the bacon in the remaining oil and then add to the casserole dish.

Toss the beef in cake flour till covered. Brown the meat (add a little extra oil, if need be), stir in the remaining cake flour and fry gently and once cooked add it to the casserole dish.

Then in the casserole dish, mix in the tomatoes, Laager Rooibos Beef Stock, Worcestershire sauce, salt, pepper, wine, the apricots with the Laager Rooibos and mushrooms to the casserole.

Cover and bake for 30 to 40 minutes.

*Recipe and image by A Touch of Rooibos recipe book. Sourced via www.joekels.co.za