Beef Casserole

“This casserole is the perfect winter warmer. Braising beef is slowly cooked with herbs and vegetables in red wine, which gives the stew a depth of color and a wonderful rich flavor.

Beef Casserole
Adapted from gmomj.wordpress.com
Beef Casserole

PREP TIME

--

minutes

TOTAL TIME

150

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

150

minutes

SERVINGS

6

servings

Adapted from gmomj.wordpress.com

Ingredients

  • 1 3/4

    lb (800g) braising beef

  • 3

    tbsp all-purpose flour

  • sea salt and freshly ground black pepper olive oil, for cooking

  • 7

    oz (200g) smoked bacon, cut into small cubes

  • 2

    medium carrots, peeled

  • 1

    small celeriac, about 1lb 9oz (700g), peeled

  • 5

    oz (150g) pearl onions (or baby shallots), peeled

  • few thyme sprigs

  • 2

    bay leaves

  • 9

    oz (250g) crimini mushrooms, trimmed halved if large

  • 1

    tsp tomato paste

  • 2

    cups (500ml) red wine

  • 1 1/4

    cups (300ml) beef or chicken stock

  • handful of Italian parsley, chopped

Directions

Heat the oven to 300°F (150°C). Cut the beef into bite size chunks. Season the flour with salt and pepper and toss the meat in the flour to coat. Heat a little olive oil in a large cast-iron casserole over 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 sauté gently until lightly golden, adding a little olive oil if necessary. Meanwhile, cut the carrots and celeriac into 3/4-inch (2-cm) cubes. Tip them into the pan with the whole onions, thyme, and bay leaves and stir over medium heat for 5 minutes until the vegetables begin to soften. Stir in the mushrooms and tomato paste and sauté for another 2 to 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 a boil, then lower the heat and simmer for a few minutes. Return the beef to the casserole and stir to immerse the meat in the liquid completely. Put the lid on the casserole and cook in the oven for 2 1/2 hours or until the beef is very tender. Check the seasoning, then scatter the chopped parsley over the stew.

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