Beef cassarole for Merlot

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WINE REVIEW

Tilia Cabernet Sauvignon 2009

"The 2009 Tilia Cabernet Sauvignon has a dark purple color with ruby red tones. The nose is full of ripe red fruits, sweet spice and a touch of tobacco. The mouthfeel shows red currant and cassis fruit layered with notes of cedar and espresso bean. The finish is soft and sweet, with finely grained tannins adding structure and length."

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Beef cassarole for Merlot

Beef - Beef

Ingredients:

2 cups sliced raw potatoes
90 g chopped celery
500 g extra lean ground beef
1 large thinly sliced onions
1 large chopped green bell pepper
1 tin (300g) diced tomatoes
salt
freshly gound black pepper

Method:

1. In a greased 8x12-inch baking dish, seasoning each layer with a little salt and pepper, layer the potatoes, celery, ground beef, onions, bell pepper, and diced tomatoes.

2. Sprinkle with remaining salt and pepper and top with bell pepper rings.

3. Cover with foil and bake in a preheated 350° oven for about 1 1/2 to 2 hours, until vegetables are tender.

Enjoy!

Recommended wine:

La Noble Merlot (2005)

A wine that has a lot to offer in the bouquet for a simple country wine. Aromas of ripe plums with notes of spice and green pepper in the background. A mouthful of dense fruit on the palate with a solid backbone of firm tannins leading to a smooth finish.