A hearty beef casserole to warm you up through the cold weather
Perfect with some crispy-bottomed roasties
For the casserole
- olive oil
- 1 large onion, thickly chopped
- 1 clove of garlic, chopped
- 450g casserole steak, chopped
- plain flour
- salt & pepper
- 2 carrots, chopped
- 2 tbsp worcestershire sauce
- 400ml beef stock
- 100g mushrooms, chopped
- sprigs of fresh thyme
For the roast potatoes
- maris piper or king edward potatoes, halved or quartered
- olive oil
- seasoning (spice & herb blend or whatever you like)
1. Pre-heat the oven to 180 degrees.
2. In a large pan, fry the onion and garlic in a generous amount of olive oil for a few minutes. Then add the beef, a sprinkling of flour and seasoning and stiry to combine, cooking for a few more minutes.
3. Next add the carrots, then the best ingredient
4. And the beef stock. Bring to the boil, then simmer.
5. Add the mushrooms and fresh sprigs of thyme, then transfer to a casserole dish with a lid, and cook in the oven for about two hours (stirring halfway through).
6. Meanwhile, while the casserole is cooking, for the roast potatoes, prepare as many as you wish (depending on your appetite) and par-boil in salted water for around 10-15 minutes.
7. Drain and place on kitchen paper, leaving to cool and dry out for 20-30 minutes.
8. Pour a generous amount of oil into a roasting tin and place in the oven, turning it up to 200 degrees, until the oil has heated up.
9. Remove the tray from the oven and transfer the potatoes into the dish, coating in the hot oil. Season well and then roast in the oven for around 40 minutes, or until crisped to your likening.
10. By the end of the two hours, your casserole should be thicker (add cornflour if not) and ready to serve, accompanied by roasties that are fluffy in the middle, and crisp on the outside.