French-style beef casserole
- 2tsp rapeseed oil
- 150g shallots, peeled and halved
- 155g pack Butcher’s Selection Smoked Lean Diced Bacon Pieces
- 475g Butcher’s Selection Diced Beef
- 1tbsp plain flour
- 2 cloves garlic, crushed
- 300g chantenay carrots, halved
- 200g baby button mushrooms
- 1 bay leaf
- 2 sprigs thyme, plus extra to serve
- 1 reduced-salt beef cube
- 300ml red wine
Preheat the oven to 160C/140C Fan/Gas 3.
Heat the rapeseed oil in a large, hob-safe casserole dish. Fry the shallots and smoked bacon over a medium heat until they are just beginning to brown.
Toss the beef in plain flour and add to the pan. Cook until it starts to brown, stirring often.
Add the garlic, carrots and mushrooms, then cook for 2 mins. Add the bay leaf and 2 sprigs thyme, then season with black pepper.
Pour over 500ml beef stock and the red wine (or extra stock instead). Bring to a boil, cover, then transfer to the oven for 2 hrs. Alternatively, simmer gently on the hob for 2 hrs.
Take the casserole out of the oven. Stir well and return to the oven with the lid off for 30 mins.
To serve, remove the thyme sprigs and sprinkle with fresh thyme leaves and ground black pepper.