Spiced beef casserole

Ready in 3 hours 30 minutes

1.3kg braising steak, cubed
40g plain flour rapeseed oil
500g shallots, halved if large
500g Chantenay carrots, halved if large
1⁄2 tsp each ground ginger, ground cumin, ground coriander, allspice
400ml red wine
300ml beef stock
2 bay leaves
2 tbsp honey
100g pitted prunes, halved

To serve:

160g lardons
100g chestnuts, chopped
2 tbsp chopped curly parsley

1 Place the beef in a bowl and combine with the flour. Heat a splash of oil in a frying pan, add some of the beef and cook over a medium-high heat, turning until browned all over. Place in a casserole dish and repeat with the remaining beef. 

2 Heat a splash more oil in the frying pan, add the shallots and carrots and cook over a medium heat for 5 minutes. Reduce the heat, add the spices and cook for 2 minutes. Add the wine, bubble rapidly for 4 minutes, add the beef stock, bay leaves and honey. Stir and pour into the casserole dish.

3 Cover and gently simmer for 2 hours, stirring occasionally until the beef is tender. Add the prunes and cook for another 30 minutes. Heat a non-stick frying pan, add the lardons and cook until golden and crisp. Add the chestnuts and cook for another 2 minutes. Stir in the parsley. When you’re ready to serve, scatter the chestnut mixture over the beef. Perfect served with braised red cabbage and creamy mash.

For the braised cabbage

Finely shred a red cabbage and pop in a large pan with 50g brown sugar, 4 tbsp cider vinegar and 125ml red wine. Add 25g butter and half a cinnamon stick. Cover and simmer for an hour until tender. Remove the lid and cook off any excess liquid. Season and stir in 4 tbsp cranberry sauce.


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