Italian beef casserole

Ready in 3 hours

15g dried porcini mushrooms
800g shin of beef, cubed
25g plain flour
3 tbsp rapeseed oil
2 onions, finely chopped
4 celery sticks, roughly chopped
4 carrots, roughly chopped
3 garlic cloves, chopped
200ml red wine
400g can tomatoes
500ml beef stock
1kg medium-size floury potatoes

1 Place the dried mushrooms in a jug, pour over 100ml boiling water. Set to one side. Place the beef in a bowl, scatter over the flour and combine. Heat a large non- stick frying pan, add a little oil and cook the beef in batches until seared. Set aside in a large casserole.

2 Add the remaining oil to the frying pan, add the onion, celery, carrots and garlic and cook for 10 minutes. Pour in the wine, bubble for 2 minutes, then add the tomatoes and stock. Add the mushrooms and the soaking liquid. Bring to the boil, cover and simmer for 2 hours until tender and the sauce is rich.

3 Preheat the oven to 200 ̊C/180 ̊C fan/gas 6. Meanwhile, cook the potatoes in simmering water for 15 minutes, drain and when cool enough to handle, remove the skin. Slice and arrange over the top of the beef casserole. Drizzle with a little oil and bake for 30 minutes until golden and crisp.

Tip: A side of broccoli, green beans and carrots will complement both a beef casserole and Normandy chicken.

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