Rich beef casserole
Written by: Zena Grantham
Rich beef casserole is a hearty main dish which is full flavor and easy to throw-together.
INGREDIENTS
1.2kg (2lb 11oz) braising steak, cut into 4cm (1½in) cubes
2tbsp vegetable oil
8 shallots, halved
250g (9oz) portobello mushrooms, thickly sliced
1tbsp plain flour
150ml (5fl oz) red wine
800ml (1 pint 7fl oz) beef stock
Handful dried wild mushrooms
3 thyme sprigs
1 bay leaf
25g (1oz) cornflour
Handful chopped fresh parsley
METHOD
1. Preheat oven to 160°C (140°C fan) mark 3. Pat beef dry with kitchen paper and season. Heat 1½tbsp of the oil in a large ovenproof casserole dish and brown beef in batches. Set aside.
2. Heat remaining oil and fry the shallots for 2-3min until golden, then add the portobello mushrooms and fry for 2-3min until softened.
3. Return beef to the pan with any juices and stir in the flour. Add the wine, stock, dried mushrooms, thyme and bay leaf. Bring to the boil, then cover and cook in oven for 2hr or until
beef is tender.
4.Strain the stew, reserve beef mixture and return liquid to the pan. In a small bowl, mix together cornflour and 3tbsp water. Add to the pan and heat on the hob. Boil the sauce for 4-
5min, stirring continuously until the mixture thickens. Add the strained beef mixture and heat through (don’t boil or the meat will toughen). Remove thyme sprigs and bay leaf and discard. Add parsley and check seasoning. Serve immediately
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