Beef Casserole

By HeatherS

“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.

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

Preparation

Step 1

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.