Sage is such an under utilised herb, and whilst it isn't so palatable when it is fresh, it adds a wonderful flavour to beef casseroles, stews, and of course roast chicken. I have two beautiful sage bushes growing in my garden so I am keen to experiment with sage in various recipes. I also love the shape and colour of the leaves which remind me so much of the Mediterranean countries.
1/2 capsicum (optional)
1 kg lean beef (chuck or blade steak is ideal)
500g sliced mushrooms
5 leaves of fresh sage thinly sliced ( dried will be ok but don't overdo it)
1/4 cup red wine
2 tablespoons tomato sauce
1 tablespoon soy sauce
1 tablespoon lemon juice
2 teaspoons Worcestershire sauce
3 teaspoons chutney
1 teaspoon salt
3 teaspoons cornflour (optional)
1 small bunch parsley
Peel and slice the carrots. Peel and dice the onions. Remove the seeds and membrane from the capsicum and dice. Place in the slow cooker with the beef, mushrooms, wine, lemon juice, sauce, chutney, salt and 1/4 cup of water.
Place lid on slow cooker and cook for 4 hours on High or 6 hours on low, or until meat is tender.
If necessary, mix cornflour with 1/4 cup of cold water to a paste and use a little or all of it to thicken the dish.
Add salt and pepper to taste.
Garnish with chopped parsley to serve.
Note: Use less liquid by removing the red wine, soy sauce and water, and this makes an excellent filling for pies.
What other uses are there for sage? I'd love to know.