Beef, beetroot and red wine casserole

Beef

Beef, beetroot and red wine casserole

Name: Beef, beetroot and red wine casserole
Prep time: 10 min
Cook time: 2 h 45 min
Total time: 2 h 55 min
Yield: 4

Main Serves 4 2h 55 min

This easy-to-make beef casserole takes a while to cook, but it doesn't need attention while it's in the oven and the results are really sumptuous. Serve with a green salad and baked potatoes, or celeriac and potato mash, or crusty bread for mopping up the delectable gravy. Chopped parsley can be added as a garnish.

Ingredients

oil for frying, e.g. vegetable or sunflower
800g stewing beef pieces
4 rashers rindless smoked bacon, chopped into small pieces
2 tsp plain flour
4 medium-large beetroot, peeled and cut into wedges
4 red onions, cut into wedges with the root intact
350ml bottle red wine
250ml chicken stock
2 bay leaves
small handful of thyme sprigs
salt and pepper

Method

Prep time: 10 min

Cooking time: 2h 45 min

Step 1
Preheat oven to 160°C/Gas 3.
Step 2
Heat 2 tablespoons of oil in a flameproof casserole, then fry the beef on both sides to brown. Remove to a plate.
Step 3
Fry the bacon until lightly browned, adding a splash more oil if needed. Stir in the flour.
Step 4
Put the beef back in the pan, with the beetroot, onions, wine, stock, bay leaves and thyme.
Step 5
Season with salt and pepper. Bring to a low boil, cover with a lid and cook in the oven for 2½ hours.