BEEF IN RED WINE SAUCE
Serves 4-6 people
This recipe for beef in red wine is a rich, satisfying dish, full of flavour. Serve with fluffy mashed potatoes, or basmati
rice for a simple but delicious meal.
Ingredients:
Olive oil
1 large onion
500g diced casserole steak
250g baby carrots
250g baby parsnips
250g button mushrooms
1 large garlic clove
1 bottle fruity red wine
Method
Step 1:
Scrub and trim the baby carrots and parsnips, and wipe over the button mushrooms. If the mushrooms are varying in
size, halve or quarter as required so that they are all approximately the same size. Put to one side.
Step 2:
Slice the onion and fry in a little oil in the casserole dish, until they start to brown gently. Add in the diced casserole
steak, with a little more oil if required and fry for approximately 5 minutes, moving the pieces about so that they brown
on all sides. Add the prepared carrots, parsnips and button mushrooms, season with a good few grinds of salt and
pepper and toss so that they are well coated. If you want a little extra intensity of flavour, warm the brandy then pour
into the casserole. Light the warm brandy with a long match, and allow the alcohol to burn off.
Step 3:
Pour in the bottle of red wine, then add orange juice and orange zest, stirring to combine. Add the thyme, rosemary
and the bay leaf. Bring to the boil, then reduce to a very gentle simmer. Put the lid on the casserole. Simmer for 1
hour, stirring every so often to ensure nothing sticks.
Step 4:
Remove the casserole lid and allow to cook for another 30 minutes with the lid off before adding in the broad beans.
Cook for a further 30 minutes, uncovered, stirring every so often. Taste and adjust the seasoning to your taste, then stir
in a handful of chopped parsley, retaining a little to sprinkle over the top of the beef just before serving.
BEEF & ALE CASSEROLE WITH HERBY DUMPLINGS
Serves 4-6 people
This delicious traditional dish can be made ahead of time and reheated just before serving. The flavours improve this
way! The dumplings are cooked on top of the casserole just before serving.
Ingredients:
Olive Oil
500g braising steak, in bite-sized chunks
2 onions, sliced
1 tbs plain flour
600ml quality ale or stout
2 tbs redcurrant jelly
1 tbs wholegrain mustard
1 bay leaf
6 carrots, cut diagonally into bite-sized slices
200g baby turnips (or small turnips, trimmed and quartered)
Method
Step 1:
Heat a few tablespoons of oil in a large casserole dish and brown the braising steak until they are a good colour.
Remove to a plate, add a little more oil, and fry the 2 onions with some salt over a gentler heat until they are a golden
brown colour, but not burnt.
Step 2:
Sprinkle the flour over the onions and cook for 1 minute, stirring well. Pour in the ale and bring it to the boil, stirring
with a with a wooden spoon to ensure that any bits of flour and onion stuck to the bottom of the pan are lifted. Season
with a good few grinds of salt and pepper.
Step 3:
Add the redcurrant jelly, the wholegrain mustard, and the bay leaf, then replace the meat in the casserole an add the
carrots, turnips and mushrooms. Stir, then turn down to the gentlest simmer, put on the lid, and cook for 2 hours. The
casserole may be left to cool at this point, and be reheated with the dumplings when you are ready to serve.
Step 4:
The dumplings take 20 minutes to cook in the casserole. To make them, put the flour in a food processor along with
about four or five sprigs of fresh parsley and some salt and pepper. Pulse briefly to chop the parsley. Mix the cottage
cheese with the horseradish sauce and a little milk (approx 2 tbs) to loosen and pour this into the processor. Whiz to
make a soft dough. You may need to add a little more milk to achieve this.
Step 5:
Turn out the dumpling dough onto a lightly floured surface and divide into 8 pieces. Flour your hands and shape each
into a ball. Place these dumplings on top of the casserole but do not push them under the surface. Put the lid on the
casserole and turn up the heat a little. Cook for 20 minutes until the dumplings are cooked through, and then serve.
2 portabello mushrooms
175g self-raising flour
Large handful fresh parsley
5 tbs cottage cheese
2 tsp ready-made horseradish sauce
A little milk
1 orange (zest and juice)
4 sprigs of fresh thyme or 1 tsp dried
1 sprig rosemary or ½ tsp dried
1 bay leaf
200g broad beans, shelled
Salt and pepper
4tbs brandy (optional)
Handful chopped parsley
Induction Hob 15859 IB B:Layout 1
1/9/11
11:58 Page 11
