When you’ve got a big crowd around, it’s great to be able to prepare your meal in advance. Using a cheaper cut of meat means that a great quality casserole doesn’t have to cost the earth either. This braised beef casserole is a simple but tasty option which takes less than half an hour to prepare before popping it in the oven.
For 4 adults and a 2 children you will need:
- 500 g braising steak (or stewing steak) cut into 3-4 cm chunks
- 2 tbsp plain flour
- 2 tbsp olive oil
- 2 slices smoked streaky bacon finely chopped
- 6 carrots cut into 5 cm chunks
- 3 onions cut in quarters
- 300 g mushrooms cut in quarters
- 200 ml red wine
- 500 ml beef stock
- 1 tsp dried thyme (or a sprig of fresh thyme)
- 2 bay leaves
- 1 sprig rosemary
- Freshly ground black pepper to season
Pre-heat the oven to 160 C. Coat the braising steak in the flour, ensuring you use all the flour. Heat the oil in a large casserole dish (we use a Le Crueset 30 cm casserole) and add the meat, cooking until it’s brown on all sides. Remove the meat from the dish and set aside.
Fry the bacon in the same casserole dish for 2 minutes. Next add the carrots and onions and fry for 2-3 minutes. By now, the bottom of the dish will look sticky and brown. Add the wine and scrape the bottom with a wooden spoon to deglaze it. Don’t worry if there are a few lumps at this stage.
Add the rest of the ingredients and bring the casserole back to the boil. Cover with a tightly fitting lid and put in the oven for 2 hours, stirring half way through. Serve with mashed potatoes.