Spicy Beef Casserole with Red Peppers

Ingredients

• 3 Tbsp Cobram Estate Robust Extra Virgin Olive Oil
• ¼ tsp ground cloves or 1 whole clove
• 1 Tbsp paprika
• 1 tsp cracked black pepper
• 2 tsp coriander seeds crushed using the back of a spoon
• 1 tsp black mustard seeds
• 600g cubed beef casserole, oyster blade or from the shin
• 2 red capsicums
• ½ brown onion, sliced
• 1 cup beef stock
• 1 Tbsp corn flour mixed with 2 tbsp dry white wine
• Salt

Method

1. Place 1 Tbsp of the Cobram Estate Robust Extra Virgin Olive Oil, the ground cloves, paprika, cracked pepper, coriander and mustard seeds in a bowl and mix well with the beef cubes. Cover with plastic wrap and refrigerate until required.
2. Halve the capsicums, remove the seeds and wash the capsicums.
3. Preheat the oven to 150°C.
4. Heat the remaining Cobram Estate Robust Extra Virgin Olive Oil in an ovenproof dish and brown the meat for 3 minutes on high heat. Add the sliced onion and brown for 2 minutes. Add the beef stock, bring to a simmer, then stir in the corn flour mixture. Season with a little salt and stir well. Add the capsicum and stir again.
5. Cover with foil and a tight-fitting lid, then cook in the preheated oven for about 2 hours or until tender – check halfway through the time to see that everything is going well.