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