Beef casserole with cheesy herbed crust
- 3tbsp rapeseed oil
- 700g Extra Special Diced British Beef
- 3 large onions, roughly sliced
- 4 cloves garlic, crushed
- 3 sprigs rosemary, leaves finely chopped
- 200ml red wine
- 1 reduced-salt beef stock cube, made up to 300ml
- 75g unsalted butter, cubed
- 125g plain flour
- 100g Asda 30% Less Fat Mature British Cheese, grated
- 10g parsley, finely chopped
Preheat the oven to 160C/140C Fan/Gas 3.
Heat half the oil in a frying pan and brown the beef in batches for 3-4 mins each side.
Meanwhile, heat the rest of the oil in a casserole dish or ovenproof pan. Add the onions, garlic and rosemary, stir, then cover and cook for 10 mins until softened. Transfer the browned beef from the frying pan to the casserole.
Pour the red wine into the frying pan, heat and let it bubble for 1 min, using a wooden spoon to scrape the pan.
Tip the wine into the casserole dish, add the beef stock, season with 2tsp black pepper, then bring to the boil. Cover and put in the oven to cook for 1 hr 45 mins.
Meanwhile, prepare the topping by mixing the butter, flour, cheese and parsley to form a rough crumble, then store in the fridge until needed.
Remove the beef from the oven, then increase the temperature to 220C/ 200C Fan/Gas 7. Sprinkle the crumble over the meat, and return to the oven for a further 15-20 mins, until the topping is crisp and golden brown.