Celery Beef With Sun Dried Tomatoes Recipe

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Servings: 10


Cost per serving $2.06 view details
  • 2 Tbsp. extra virgin olive oil
  • 1 2/5 kg good stewing beef
  • 2 x fat clv garlic crushed
  • 50 gm plain flour
  • 1 x salt and freshly grnd black pepper
  • 1 1/2 tsp dry basil
  • 350 ml red wine
  • 5 Tbsp. tomato puree
  • 350 ml beef stock
  • 1 lrg onion sliced
  • 12 x sundried tomatoes coarsely minced
  • 1 whl head of celery
  • 2 x generous Tbsp. redcurrant jelly
  • 1 lrg red pepper seeded and cut into thin strips


  1. Measure the oil into a large nonstick pan on the boiling plate then brown the beef in batches if necessary.
  2. Add in the garlic and cook for a further 2 or possibly 3 min stirring well but don't brown the garlic.
  3. Sprinkle in the flour and seasoning stir well and add in the basil wine tomato puree and finally stock.
  4. Bring to the boil then add in the onion and tomatoes.
  5. Chop the celery diagonally and add in about twothirds to the casserole reserving the heart to add in later.
  6. Stir in the redcurrant jelly.
  7. Cover the pan and simmer for 5 min then transfer to the floor of the simmering oven and cook for 2 to 2 1/2 hrs or possibly till the beef is tender.
  8. Just before serving stir in the reserved minced celery heart and the red pepper and cook gently for about 5 min. Serve with a herby mash and vegetables.
  9. This casserole is given a wonderfully pungent flavour by the sundried tomatoes. If from a jar use a little of the oil to brown the meat.
  10. Serves 10


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Nutrition Facts

Amount Per Serving %DV
Serving Size 243g
Recipe makes 10 servings
Calories 387  
Calories from Fat 216 56%
Total Fat 24.03g 30%
Saturated Fat 8.95g 36%
Trans Fat 0.0g  
Cholesterol 81mg 27%
Sodium 225mg 9%
Potassium 540mg 15%
Total Carbs 10.56g 3%
Dietary Fiber 0.9g 3%
Sugars 3.96g 3%
Protein 24.4g 39%
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