French-beef-caserole

French-style beef casserole

This rich, meaty recipe is the perfect comfort food

By , 04 January 2018

(47 votes)

French-style beef casserole
  • Prep: 10 Mins
    Cook: 2 Hours 50 Mins

  • Serves: 4

Nutritional Info
Each 528g serving contains
  • Energy

    1568KJ

    375KCAL

    19%
  • Fat

    13.7g

    low

    20%
  • Saturates

    4.8g

    low

    24%
  • Sugars

    6.9g

    low

    8%
  • Salt

    1.69g

    med

    28%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 297kJ/71kcal.
Ingredients
  • 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
Method
  • 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.