{"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":"

Warm the soul with this hearty beef casserole, perfect for cold winter months. <\/p>\n

This recipe sees our diced stewing steak slow cooked in a rich red wine sauce and paired with delicious root vegetables.<\/h2>\n

Ingredients<\/h3>\n
\n
1<\/span> kg<\/span> 1kg beef stewing steak<\/span><\/div>\n
6<\/span> <\/span> Rashers of dry-cured bacon, chopped<\/span><\/div>\n
4<\/span> <\/span> Carrots, peeled and cut into chunks<\/span><\/div>\n
2<\/span> <\/span> Onions, peeled and diced<\/span><\/div>\n
1<\/span> <\/span> Small swede, peeled and cut into chunks<\/span><\/div>\n
2<\/span> tbsp<\/span> Vegetable oil<\/span><\/div>\n
2<\/span> <\/span> Garlic cloves, chopped<\/span><\/div>\n
50<\/span> <\/span> Worcestershire sauce<\/span><\/div>\n
1<\/span> tbsp<\/span> Tomato pur\u00e9e<\/span><\/div>\n
20<\/span> <\/span> Fresh thyme<\/span><\/div>\n
1<\/span> <\/span> Bay leaf<\/span><\/div>\n
1<\/span> l<\/span> Beef stock<\/span><\/div>\n
150<\/span> ml<\/span> Red wine<\/span><\/div>\n<\/div>\n

Directions<\/h3>\n
\n
\n
\n

Preheat the oven to 160\u00b0C.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Prepare the bacon and vegetables by cutting into chunks.<\/p>\n<\/div>\n<\/div>\n

\n
\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

\n
\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

\n
\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

\n
\n

Pour in the beef stock and red wine, then add the thyme and bay leaf.<\/p>\n<\/div>\n<\/div>\n

\n
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Transfer to the oven and bake for 2 hours with the lid on.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Remove from the oven and stir in the cornflour mix to thicken the casserole.<\/p>\n<\/div>\n<\/div>\n

\n
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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":"\nThe Best Beef Casserole Recipe - Eric Lyons<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.ericlyons.co.uk\/recipes\/beef-casserole\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The Best Beef Casserole Recipe - Eric Lyons\" \/>\n<meta property=\"og:description\" content=\"Warm the soul with this hearty beef casserole, perfect for cold winter months. 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