2 tbsp olive oil
1 diced onion
2 carrots
1 glass red wine
1lb/450g stewing steak
½ pint cold water
1 packet beef casserole mix (I use Schwartz)
Preheat your oven to 180°c/gas mark 4.
Heat the oil and fry the onions, carrots and thyme for a few minutes. Add the red wine and cook until the wine has reduced down, transfer to a casserole dish. In the same pan add a little oil and fry the beef for a few minutes until brown on the outside, add to the carrots and onions. Blend the packet mix with the water and pour into the dish.
Cover and cook for 2 hours or until the meat is tender.
I like to serve the casserole with mashed potato.
I often make this casserole a day early, if I’m organised and reheat it for 30 mins at 180°c the following day. Making the casserole in advance really helps to bring out the full flavours – perfect comfort food after a busy day.
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