Beef Casserole
Warm the soul with this hearty beef casserole, perfect for cold winter months.
This recipe sees our diced stewing steak slow cooked in a rich red wine sauce and paired with delicious root vegetables.
Shopping list
- 1kg beef stewing steak
- 6 rashers of dry-cured bacon, chopped
- 4 carrots, peeled and cut into chunks
- 2 onions, peeled and diced
- 1 small swede, peeled and cut into chunks
- 2 tbsp vegetable oil
- 2 garlic cloves, chopped
- 50 ml Worcestershire sauce
- 1 tbsp tomato purée
- 20g fresh thyme
- 1 bay leaf
- 1 litre beef stock
- 150ml red wine
Method
Preheat the oven to 160°C.
Prepare the bacon and vegetables by cutting into chunks.
Heat oil in a large casserole dish cook the diced steak and bacon together until brown. Then, remove the meat and set aside.
In the same casserole dish, add the onions, carrots and swede and cook for around 5 minutes until soft.
Add the garlic, tomato puree and Worcestershire sauce and then return the beef and bacon to the dish. Stir together and cook for 10 minutes.
Pour in the beef stock and red wine, then add the thyme and bay leaf.
Transfer to the oven and bake for 2 hours with the lid on.
Remove from the oven and stir in the cornflour mix to thicken the casserole.
Serve with your choice of sides!
Ingredients
Directions
Preheat the oven to 160°C.
Prepare the bacon and vegetables by cutting into chunks.
Heat oil in a large casserole dish cook the diced steak and bacon together until brown. Then, remove the meat and set aside.
In the same casserole dish, add the onions, carrots and swede and cook for around 5 minutes until soft.
Add the garlic, tomato puree and Worcestershire sauce and then return the beef and bacon to the dish. Stir together and cook for 10 minutes.
Pour in the beef stock and red wine, then add the thyme and bay leaf.
Transfer to the oven and bake for 2 hours with the lid on.
Remove from the oven and stir in the cornflour mix to thicken the casserole.
Serve with your choice of sides!