This rich, meaty recipe is the perfect comfort food
(53 votes)
Cook: 3 Hours
Serves: 4
Price: £1.99 per serving
Nutritional Information
Each 528g serving contains
Energy
1568kj
375kcal
1568kj
375kcal
19%
Fat
13.7g
13.7g
Med
20%
20%
Saturates
4.8g
4.8g
Med
24%
24%
Sugars
6.9g
6.9g
Med
8%
8%
Salt
1.69g
1.69g
High
28%
28%
2
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
297kj/71kcal
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
1
Preheat the oven to 160C/140C Fan/Gas 3.
2
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.
3
Toss the beef in plain flour and add to the pan. Cook until it starts to brown, stirring often.
4
Add the garlic, carrots and mushrooms, then cook for 2 mins. Add the bay leaf and 2 sprigs thyme, then season with black pepper.
5
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.
6
Take the casserole out of the oven. Stir well and return to the oven with the lid off for 30 mins.
7
To serve, remove the thyme sprigs and sprinkle with fresh thyme leaves and ground black pepper.