Classic beef casserole

Classic beef casserole

By
From
Tiffiny's Lighten Up Cookbook
Serves
4
Photographer
Mark Roper

Ingredients

Quantity Ingredient
2 tablespoons olive oil
600g gravy beef, cut into large cubes
1 tablespoon plain flour
8 shallots, peeled
3 garlic cloves, crushed
2 carrots, cut into 1 cm dice
3 tablespoons salt-reduced tomato paste
1/2 cup red wine
2 sprigs thyme
1 bay leaf
1 cup beef stock
200g baby mushrooms, cleaned but not peeled, cut into quarters
2 tablespoons tarragon, chopped
2 tablespoons parsley, chopped
freshly ground black pepper
salt
sweet potato, boiled and mashed
or green vegetables, steamed

Method

  1. Heat the oil over a medium–high heat in a large, heavy-based pan with a lid. Lightly dust the meat with the flour and brown well. You may need to do this in batches. Add the shallots and garlic and stir until golden brown, about 2 minutes. Remove the vegetables and beef to a plate.
  2. Pour out any excess oil from the pan, but don’t wash it because you want to keep all the flavour. Return the beef and shallots to the pan along with the carrots and tomato paste, and cook, stirring, for 2 minutes. Add the wine, thyme, bay leaf and stock, and bring to the boil. Reduce the heat and simmer, covered, for 1 1⁄2 hours.
  3. Add the mushrooms. Increase the heat to medium and cook, uncovered, for a further 30 minutes until the meat is tender. Stir through the tarragon and parsley, and check the seasoning.
  4. Serve with sweet potato mash or green steamed vegetables.

Note

  • You could double the recipe and freeze half for another meal.

    If using gravy beef, the casserole will take 1 1⁄2 hours to cook. If using chuck steak, it will take 2–3 hours of simmering until tender.
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