Delicious on wet and windy nights or for when a little bit of comfort food is needed. Best made the day before if you can manage it, and makes a great winter dinner party feast with mash potato and red wine. Best advice is to follow the recipe roughly but add whatever you have in the larder. Last night a little red onion marmalade and marmite went in to the mix.
Serves 4
Ingredients
400g of stewing steak
100g of Chantilly carrots
50g of celery
100g of mushrooms
100g of onion / shallots
Beef stock
1 tin of organic chopped tomatoes
Salt and pepper
Cornflour
Olive oil
Parsley
Potatoes for the mash
Method
Heat the oven to 200
Chop the onion/shallots finely, top and tail the carrots, slice the mushroom and chop the celery.
Fry the beef in a little oil until it browns – turning often.
Remove the beef from the pan when browned, and add the onions to soften. When translucent, place them with the beef and vegetables in a casserole dish.
Deglaze the pan with water and add the stock. Add a little cornflour and stir until slightly thickened, season to taste.
Pour the liquid over the meat and vegetables in the casserole.
Leave the casserole in the oven at 200 for half an hour before turning it down to 180 and leave to cook for up to 2 hours or until the meat is tender.
Serve with buttery mash and a sprinkle of chopped parsley
