Page title and description

Beef
Beef, beetroot and red wine casserole
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
PT10M
Cooking time:
2h
45 min
PT2H45M
-
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.