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
Details
Servings 6
Cooking time 150mins
Adapted from gmomj.wordpress.com
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.
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