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Beef & Okra Casserole

Beef Recipes: Beef & Okra Casserole with Pilaffi Recipe

A delicious, hearty and warming meal with nice touch of spice is enjoyed even more with a glass or two of Limestone Coast 2008 Shiraz, a well aged, soft flavoured wine, or perhaps another red wine.

See our suggested wine matches.

Beef & Okra Casserole Recipe from cleanskins.comIngredients:

  • 1kg chuck steak cut into large cubes

  • 1 pkt frozen or tinned okra
  • large onion finely diced
  • 3-5 cloves of garlic, finely chopped
  • 1 large eggplant, cubed
  • 2 red capsicums, seeded and cubed
  • 2 carrots, cubed
  • centre of celery, finely chopped
  • 2 cloves
  • 3 bay leaves
  • 1/2 bottle of cleanskins.com Shiraz or Cabernet
  • 1 tbsp tomato paste
  • 1 large tin crushed tomatoes

 

Pilaffi Ingredients:

  • 500g jasmine rice
  • 1 small onion, grated
  • 1/2 cup olive oil
  • 1/4 teaspoon cummin
  • 1 tbsp turmeric
  • 1 lemon juice and zest (pith)
  • salt and pepper
  • 1 litre hot boiling water
  • fresh mint
  • yoghurt

 

Method:

  1. Assemble and prepare all ingredients.
  2. Heat the oil in a heavy based casserole pot.
  3. Add chuck steak and cook until browned, i.e. until all liquid has evaporated.
  4. Add onions, peppers, garlic and keep mixing until onion is soft.
  5. Add tomato pate and mix for a minute or so.
  6. Add eggplant and mix until all vegies are covered with tomato.
  7. Mix and deglaze with cleanskins.com wine.
  8. Stir pot well.
  9. Add tomatoes, cloves, and bay leaves.
  10. Add 1 cup of water.
  11. When casserole comes to the boil, reduced heat and simmer for 1 - 1 and a 1/2 hours or when meat falls apart.
  12. Add okra, salt and pepper, leave simmering for 10-15 minutes.

 

Pilaffi Method:

  1. Heat oil, add onion, and fry until soft.
  2. Add rice and spies, mix thoroughly.
  3. Add lemon juice and zest and keep mixing, deglaze with boiling water.
  4. Season with salt and pepper.
  5. Reduce heat to moderate-slow.
  6. Place light lid on pot.
  7. Cooking time approx 15-20 minutes or until water has absorbed

 Serve with minted yoghurt: simply add fresh chopped mint to plain yoghurt, garlic optional.

Thanks to Martha, North Fitzroy, Victoria.

Our Favourite Wine Match:

With this delicous meal, we enjoyed a glasse or two of Limestone Coast 2008 Shiraz - a  well-aged South Australian Shiraz with fresh ripe fruit notes, and soft, lingering flavours. Also suggested is our Limestone Coast 2006 Sangiovese, a medium-bodied red wine with hints of cherry and a dry finish. You may also like to choose from our other red wines.

Click here for more recipes and wine matches...