Winter Beef Casserole
An extremely satisfyingly warming meal full of flavour and tender pieces of meat, oozing with potatoes and vegetables - making it a classic one pot meal
Preparation time: 15- 20 minutes Quantity: Serves 1 Cooking time: 2 hours
Ingredients
1 tablespoons olive oil
1 onion - chunky dice
1 stick celery - chunky dice
1 cloves garlic - sliced or crushed
100g / 4 oz diced beef - braising/ chuck etc.
1 parsnip - peeled and chunky dice or
(1/4 medium swede - peeled and chunky dice)
1 carrot - peeled and chunky dice
1 medium potato - chunky dice
1/3 pint stock (or water and 1/2 beef cube)
1/2 tablespoon dark soy sauce (or Worcester sauce)
seasoning (1/5 teaspoon salt and 4-5 twists black pepper)
sprig of fresh herbs - sage, rosemary, thyme or 1/4 teaspoon dried herbs
1 teaspoons English mustard (Colmans)
1 tablespoons tomato puree
Method
- Heat the oil in a very large sauce pan or frying pan or ovenproof dish
- Cook of the onions till soft without colour
- Add the celery and garlic cook for a few moments to increase flavour
- Add the beef and stir round on high to seal - (cook till all the meat is browned)
- Add all the chunky vegetables and potato
- Cook for a few minutes on a medium flame
- Add the stock, seasoning, herbs, soy and mustard
- Bring to the boil
- Transfer in to an ovenproof dish/casserole (or if needed) cover with a lid or tin foil
- Slow cook in a preheated oven gas 4/5 / 190-200*c/350-400*f for 1&1/2 - 2 hours
- Take out the beef casserole and stir in the tomato puree, taste and adjust seasoning