Pic of Beef, beetroot and red wine casserole

Beef, beetroot and red wine casserole

Show ingredients

Beef

Beef, beetroot and red wine casserole

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.