Beef Casserole with Winter Root Vegetables

PREP: 00:30 

COOKING: 02:30 

6 PORTIONS 

Ingredients 

• 2 tbsp vegetable oil 
• 850 – 1 kg lean braising steak, cut into chunks 
• 6 bacon rashers, chopped 
• 2 onions, peeled and diced 
• 4 carrots, peeled and cut into chunks 
• 1 small swede, peeled and cut into chunks 
• 2 cloves of garlic, chopped 
• 1 tbsp tomato purée 
• 3 tbsp pure maple syrup (preferably amber syrup for its rich taste) 
• 1/4 cup Worcestershire sauce 
• 20g fresh thyme 
• 1 bay leaf 
• 4 cups beef stock 
• 3/4 cup red wine 
• 1 tsp cornflour 
• 2 tsp water 

Method 

1. Preheat oven to 160°C/Gas 3 
2. Heat oil in a large casserole dish and brown the beef and bacon together 
3. Remove meat and set aside 
4. Using the same casserole dish, add the onions carrots, and swede and cook for about 5 minutes to soften 
5. Add the garlic, tomato purée, maple syrup and Worcestershire sauce then return the beef and bacon to the casserole dish 
6. Stir together and cook for another 10 minutes 
7. Add the thyme and bay leaf, cover with the beef stock and red wine 
8. With the lid on, transfer to the oven and bake for 2 hours until all the meat and vegetables are cooked 
9. Remove the casserole from the oven and stir in the cornflour and water mix into the cooked casserole 
10. Serve with buttery creamed mashed potato