 |
Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 4 |
|
Long, slow cooking means the vegetables almost dissolve into this casserole, making it richer and easier to get past veg-phobic kids. Tastes even better if made the day before. Ingredients:
1 1/2 tablespoons olive oil |
1 onion, diced |
1 carrot, diced |
1 leek, diced |
2 celery ribs, diced |
2 garlic cloves, crushed |
2 1/2 ounces mushrooms, sliced |
1 lb stewing beef, cubed |
2 tablespoons all-purpose flour |
3 sprigs thyme |
3 1/4 cups beef broth |
2 tablespoons tomato paste |
2 teaspoons worcestershire sauce |
salt and pepper |
Directions:
1. Heat 1 tbsp olive oil in a large pan then add the onion, carrot, leek, celery and garlic, and cook gently for 5 minutes, do not brown.
2. Add the mushrooms and cook everything for a further 5 minutes then remove from the pan. Heat a little more olive oil in the pan, add the beef (in batches if necessary) and brown all over then stir the flour in well.
3. Return the veg to the pan and add the thyme, broth, paste and Worcestershire sauce. Season and mix well.
4. Bring to a gentle simmer and cook covered for 1 1/2 hours until tender, stirring occasionally. Serve with jacket potatoes, rice, pasta or mash.
|
|