french-style beef casserole

 


serves 4, 2 hrs 5 mins

2tsp rapeseed oil
150g shallots, peeled and halved
155g pack Butcher’s Selection Smoked Lean Diced Bacon Pieces
475g Butcher’s Selection Diced Beef
1tbsp plain flour
2 cloves garlic, crushed
300g chantenay carrots, halved
200g baby button mushrooms
1 bay leaf
2 sprigs thyme, plus extra to serve
1 reduced-salt beef cube
300ml red wine

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

Heat the rapeseed oil in a large, hob-safe casserole dish. Fry the shallots and smoked bacon over a medium heat until they are just beginning to brown.

Toss the beef in plain flour and add to the pan. Cook until it starts to brown, stirring often.

Add the garlic, carrots and mushrooms, then cook for 2 mins. Add the bay leaf and 2 sprigs thyme, then season with black pepper.

Pour over 500ml beef stock and the red wine (or extra stock instead). Bring to a boil, cover, then transfer to the oven for 2 hrs. Alternatively, simmer gently on the hob for 2 hrs.

Take the casserole out of the oven. Stir well and return to the oven with the lid off for 30 mins.

To serve, remove the thyme sprigs and sprinkle with fresh thyme leaves and ground black pepper.

per serving: 528g, 71 kcals