Festival Recipe
RICH BEEF CASSEROLE
Recipe by Edward & Anne
- Serves6
Ingredients
- 25kg /2lb 12oz lean stewing steak, cut into 4cm (1 ½ in ) cubes
- 3 tbsp sunflower oil
- 300g/11oz shallots/onions, peeled
- 2 garlic cloves, peeled and crushed
- 100g/4oz rindless back bacon rashers, sliced
- 1 x 400g can chopped tomatoes optional
- 600ml/1pt red wine /stock
- 1 beef stock cubeif using red wine
- 1 bay leaf
- small bunch fresh thyme
- 2 tbsp cornflour blended with 3 tbsp cold water
- 150g/5oz button mushrooms
Method
Season the beef. Heat 2 tbsp of the oil in a large flameproof pan. Fry the beef in batches until well browned, then set aside.
Heat the remaining oil in the pan and fry the shallots for 5 mins. Add the garlic and bacon to the pan and cook for a further 2 mins. Return the meat to the pan and stir in the tomatoes and red wine.
Crumble the stock cube over the casserole and stir in 200ml/7floz cold water. Add the bay leaf and most of the thyme and bring to the boil. Turn the heat down low, cover and cook, barely bubbling, for around 1 hr 30 mins, until the meat is tender.
Stir in the cornflour mixture. Cook for 1 -2 mins until thickened, then stir in the mushrooms. Cook for a further 5 – 10 mins, then serve with French beans and mashed potato.
