Beef and apricot casserole

Tuck into a hearty beef and apricot casserole that will keep your family coming back for more! This recipe serves six people.

Ingredients: 

• One large sliced onion
• One crushed garlic clove
• 30ml of olive oil
• Two finely chopped celery stalks
• 1kg diced stewing beef
• 150g of rindless bacon
• 40g of cake flour
• One tin of chopped whole tomatoes
• One beef stock cube, dissolved in 250ml hot, strong Laager Rooibos
• 10ml of Worcestershire sauce
• Salt and pepper to taste
• 250ml of red wine
• 125g of dried apricots, soaked in 250 ml cold strong Laager Rooibos
• 285g of finely chopped mushrooms

Method: 

• Preheat oven to 170°C.
• Saute the onion and garlic in 15ml of oil until soft, then add the celery and saute gently. Once done, place into the two-litre casserole dish.
• Fry the bacon in the remaining oil and then add into 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.

Source: A Touch of Rooibos recipe book