Beef casserole recipe
There is something very comforting about this rich beef dish. It is ideal for home entertaining and, as with lots of casserole-style dishes, it is even better the next day. If you are dicing the beef yourself then first trim off the fat to prevent the meat becoming tough during cooking.
Ingredients
- 50 g Butter
- 900 g Diced stewing beef
- 2 Fresh rosemary sprigs
- 1 Bouquet garni
- 3 Large carrots, peeled and diced
- 200 g Turnips, trimmed and diced
- 16 Pearl onions, peeled
- 6 Garlic cloves, peeled and diced
- 50 g All-purpose flour
- 1 Large glass red wine
- 3 tbsp Red wine vinegar
- 1 l Beef stock
- 1 Measure brandy (optional)
- 4 tsp Tomato purée (tomato paste)
- 2 tsp Redcurrant jelly
- 4 tbsp Chopped fresh parsley
- 1.8 oz Butter
- 31.7 oz Diced stewing beef
- 2 Fresh rosemary sprigs
- 1 Bouquet garni
- 3 Large carrots, peeled and diced
- 7.1 oz Turnips, trimmed and diced
- 16 Pearl onions, peeled
- 6 Garlic cloves, peeled and diced
- 1.8 oz All-purpose flour
- 1 Large glass red wine
- 3 tbsp Red wine vinegar
- 1.8 pints Beef stock
- 1 Measure brandy (optional)
- 4 tsp Tomato purée (tomato paste)
- 2 tsp Redcurrant jelly
- 4 tbsp Chopped fresh parsley
- 1.8 oz Butter
- 31.7 oz Diced stewing beef
- 2 Fresh rosemary sprigs
- 1 Bouquet garni
- 3 Large carrots, peeled and diced
- 7.1 oz Turnips, trimmed and diced
- 16 Pearl onions, peeled
- 6 Garlic cloves, peeled and diced
- 1.8 oz All-purpose flour
- 1 Large glass red wine
- 3 tbsp Red wine vinegar
- 4.2 cups Beef stock
- 1 Measure brandy (optional)
- 4 tsp Tomato purée (tomato paste)
- 2 tsp Redcurrant jelly
- 4 tbsp Chopped fresh parsley
Details
- Cuisine: British
- Recipe Type: Main
- Difficulty: Medium
- Preparation Time: 20 mins
- Cooking Time: 200 mins
- Serves: 6
Step-by-step
- Preheat the oven to 160°C/325°F/Gas mark 3.
- Heat a large heavy-based frying pan with the butter and, fry the beef in batches, until browned all over. Transfer to a large casserole dish and add the rosemary sprigs and bouquet garni.
- Add the carrots, turnips, onions and garlic to the pan in which you browned the beef and cook for about 2 minutes or until they are all nicely browned. Sprinkle in the flour and stir until all the vegetables are coated in the flour and any juices that are left behind by the beef have dried up. Pour in the red wine, wine vinegar, stock and brandy, if using, then stir in the tomato purée and redcurrant jelly. Bring the mixture to the boil then pour over the beef in the casserole dish and cover with a lid. Cook in the oven for up to 2 hours until the meat is nice and tender.
- Remove the casserole from the oven and sprinkle the chopped parsley over the top. Delicious served with plan boiled basmati rice and a big chunk of garlic bread.
Also worth your attention:
Kevin's book: Recipes That Work
More recipes from Kevin Dundon
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