Beef Casserole
Olive oil
1 onion, chopped
1 carrot, chopped
1 leek, chopped
2 celery sticks, chopped
2 garlic cloves, crushed
75g mushrooms, sliced
500g braising or stewing steak or beef, cubed
2 tbsp plain flour
2 tsps thyme (or 3 sprigs fresh thyme)
750ml beef stock from a cube (or fresh!)
2 tbsp tomato puree
Dash of Worcestershire sauce
1 tbsp balsamic vinegar (if you have it)
Serves 4
1. Heat the oven to 180°C/Gas Mark 4. Heat 1 tbsp olive oil in a large pan and add the onion, carrot, leek, celery and garlic and cook gently for 5 mins. Don't let the vegetables brown.
2. Add the mushrooms and cook everything together for another 5 mins.
3. Remove all the vegetables from the pan and set aside.
4. Add a little more oil to the pan and brown the cubes of beef quickly (you'll probably need to do this in 2 batches)
5. Turn the heat down and add the flour, stir in well. Then add the vegetables back to the pan together with all the other ingredients (thyme, stock, tomato puree, Worcestershire sauce and balsamic vinegar)
6. Bring to a simmer (just when it's beginning to boil)
7. Cover with a lid, and place in the oven for at least 1½ hours. You can leave it for a bit longer if you want, but check it every now and then.
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