beef casserole with cheesy herbed crust

Slow-cooked tender-beef in red wine is wonderful with a cheesy crumble topping

serves 6 ready in  2 hrs 25 mins

3tbsp rapeseed oil
700g Extra Special Diced British Beef
3 large onions, roughly sliced
4 cloves garlic, crushed
3 sprigs rosemary, leaves finely chopped
200ml red wine
1 reduced-salt beef stock cube, made up to 300ml
75g unsalted butter, cubed
125g plain flour
100g Asda 30% Less Fat Mature British Cheese, grated
10g parsley, finely chopped

1 Preheat the oven to 160C/140C Fan/Gas 3.

2 Heat half the oil in a frying pan and brow the beef in batches for or 3-4 mins each

3 Meanwhile, heat the rest of the oil in a casserole dish or ovenproof pan. Add the onions, garlic and rosemary, stir, then cover and cook for 10 mins until softened. Transfer the browned beef from the frying pan to the casserole.

4 Pour the red wine into the frying pan, heat and let it bubble for 1 min. using a wooden spoon to scrape-the pan.

5 Tip the wine into the casserole dish, add the beef stock, season with 2tsp black pepper, then bring to the boil. Cover and put in the oven to cook for 1 hr 45 mins.

6 Meanwhile, prepare the topping by mixing the butter, flour, cheese and parsley to form a rough crumble, then store in the fridge until needed.

7 Remove the beef from the oven, then increase the temperature to 220C/ 200C Fan/Gas 7. Sprinkle the crumble over the meat and return to the oven for a further 15-20 mins, until the topping is crisp and golden brown.

per serving (356g): 548 kcals, 27.4g fat, 12.5g saturates, 5.3g sugars, 0.68g salt