Page title and description
Beef
Beef, beetroot and red wine casserole
This easy-to-make beef casserole takes a while to cook, but it doesn't need attention while it's in the oven and the results are really sumptuous. Serve with a green salad and baked potatoes, or celeriac and potato mash, or crusty bread for mopping up the delectable gravy. Chopped parsley can be added as a garnish.
Ingredients
- oil for frying, e.g. vegetable or sunflower
- 800g stewing beef pieces
- 4 rashers rindless smoked bacon, chopped into small pieces
- 2 tsp plain flour
- 4 medium-large beetroot, peeled and cut into wedges
- 4 red onions, cut into wedges with the root intact
- 350ml bottle red wine
- 250ml chicken stock
- 2 bay leaves
- small handful of thyme sprigs
- salt and pepper
Method
Prep time:
10 min
PT10M
Cooking time:
2h
45 min
PT2H45M
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Step 1
Preheat oven to 160°C/Gas 3.
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Step 2
Heat 2 tablespoons of oil in a flameproof casserole, then fry the beef on both sides to brown. Remove to a plate.
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Step 3
Fry the bacon until lightly browned, adding a splash more oil if needed. Stir in the flour.
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Step 4
Put the beef back in the pan, with the beetroot, onions, wine, stock, bay leaves and thyme.
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Step 5
Season with salt and pepper. Bring to a low boil, cover with a lid and cook in the oven for 2½ hours.