{"id":10212,"date":"2023-05-22T14:42:36","date_gmt":"2023-05-22T13:42:36","guid":{"rendered":"https:\/\/www.ericlyons.co.uk\/?post_type=cp_recipe&p=10212"},"modified":"2023-05-22T14:42:39","modified_gmt":"2023-05-22T13:42:39","slug":"beef-casserole","status":"publish","type":"cp_recipe","link":"https:\/\/www.ericlyons.co.uk\/recipes\/beef-casserole\/","title":{"rendered":"Beef Casserole"},"content":{"rendered":"
This recipe sees our diced stewing steak slow cooked in a rich red wine sauce and paired with delicious root vegetables.<\/h2>\n
Preheat the oven to 160\u00b0C.<\/p>\n<\/div>\n<\/div>\n
Prepare the bacon and vegetables by cutting into chunks.<\/p>\n<\/div>\n<\/div>\n
Heat oil in a large casserole dish cook the diced steak and bacon together until brown. Then, remove the meat and set aside.<\/p>\n<\/div>\n<\/div>\n
In the same casserole dish, add the onions, carrots and swede and cook for around 5 minutes until soft.<\/p>\n<\/div>\n<\/div>\n
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.<\/p>\n<\/div>\n<\/div>\n
Pour in the beef stock and red wine, then add the thyme and bay leaf.<\/p>\n<\/div>\n<\/div>\n
Transfer to the oven and bake for 2 hours with the lid on.<\/p>\n<\/div>\n<\/div>\n
Remove from the oven and stir in the cornflour mix to thicken the casserole.<\/p>\n<\/div>\n<\/div>\n
Serve with your choice of sides!<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"author":2,"featured_media":10213,"comment_status":"open","ping_status":"closed","template":"","yoast_head":"\n