CRAVE RECIPE OF THE WEEK

on Saturday, 20 August 2016.

HEARTY OVEN BAKED BEEF CASSEROLE

CRAVE RECIPE OF THE WEEK

Ingredients

800g beef cubes from Alpha Fine Foods
3 table spoons plain flour
Sea salt & freshly ground black pepper
Olive oil
200g smoked bacon (diced)
2 medium carrots, peeled
1 small celeriac (about 700g), peeled
150g pearl onions (or baby shallots),
A few peeled thyme sprigs
2 bay leaves
250g chestnut mushrooms, trimmed and halved if large
1 teaspoon tomato purée
500ml red wine
300ml beef or brown chicken stock
Handful of flat leaf parsley, chopped.

Method
Heat the oven to 150°C. Season the flour with salt and pepper and toss the meat in the flour to coat. Heat a little olive oil in a large saucepan over a medium heat. Sear the beef briefly in two or three batches until browned all over, then transfer to a plate and set aside. Add the bacon to the casserole and fry gently until lightly golden, adding a little olive oil if necessary. Meanwhile, cut the carrots and celeriac into 2cm cubes. Tip them into the pan with the whole onions, thyme and bay leaves and stir over a medium heat for 5 minutes until the vegetables begin to soften. Stir in the mushrooms and tomato purée and sauté for another 2–3 minutes. Pour in the red wine and scrape the bottom of the pan with a wooden spoon to deglaze. Add the stock and bring the liquid to the boil, then lower the heat and simmer for a few minutes. Transfer to a casserole dish and stir in the beef. Put the lid on the casserole and cook in the oven for 21⁄2 hours or until the beef is very tender. Check the seasoning, and then scatter the chopped parsley over. Serve with mashed potatoes and green vegetables

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