This hearty, slow-cooked, stove-top casserole is perfect for the cold winter days. Serve with mash and seasonal vegetables. The sauce goes well with the mash.
Preparation time: less than 30 mins; Cooking time: over 2 hours; Serves 6
- 3 tbsp sunflower oil
- 1.5kg braising steak, cut into large chunks (I used 1.2kg)
- 3 large onions, roughly chopped
- (I added 300g beetroot, peeled and cut into large chunks)
- 6 garlic cloves, peeled and crushed or finely chopped
- 300ml beef stock
- 50g plain flour
- 300ml dry white wine (I didn’t use; I added same amount beef stock)
- 3 tbsp Worcestershire sauce
- 1 tbsp light muscovado sugar (I used cane sugar)
- salt and freshly ground black pepper
- 500gchestnut mushrooms, halved
- 3 tbsp Dijon mustard
- 3 tbsp creamed horseradish sauce
- 3-4 tbsp double cream (optional) (I didn’t use)
- Heat 2 tbsp oil in a deep, heavy-based, flameproof, lidded casserole over a high heat.
- Add beef, in batches if necessary, and fry for 4-5 mins, or till browned all over. Remove meat from casserole using a slotted spoon and set aside.
- Heat remaining oil in pan, add onions and garlic and fry, stirring well, for 4-5 mins, or till softened, scraping up any browned bits from bottom of casserole using a wooden spoon. Stir in beef stock.
- In a large bowl, whisk flour with a little of wine (or beef stock) till smooth, then gradually pour in remaining wine (or stock), whisking till combined to a smooth batter with the consistency of double cream.
- Return browned beef to casserole, then pour over flour mixture. Bring to the boil, stirring till thickened, then add Worcestershire sauce and sugar and season, to taste, with salt and pepper.
- Cover casserole with lid, reduce heat till mixture is simmering, and simmer very gently for 2 hours, stirring from time to time (alternatively, cook casserole in a low oven at 160C).
- After 2 hours, add mushrooms, return mixture to the boil, then cover again, reduce heat till mixture is simmering, and simmer for a further ½ hour, or till meat is tender.
- Mix mustard, horseradish and double cream (if using) in a bowl till well combined.
- Just before serving, stir it into casserole. Serve with mashed potatoes and steamed vegetables.
Tip 1: At first it may seem there isn’t enough liquid in this recipe, and even that it will need to be topped up during cooking time. But there is no need to: when mushrooms are added, they release a lot of water, which dilutes gravy.
Tip 2: If you like the heat of horseradish, use hot horseradish sauce instead of creamed, or double the amount of creamed horseradish sauce.
Tip 3: This casserole can be made up to 2 days in advance, then gently reheated. The cooked dish freezes well.
Rate this post if you like: