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