French-Style Beef Casserole
French-Style Beef Casserole



  • 700g stewing steak, cut into chunks
  • 2 tbsp oil
  • 2 onions, sliced
  • 2 tbsp flour
  • 2 tsp dried mixed herbs
  • 150ml red wine
  • 450ml beef stock
  • 2 tbsp tomato puree
  • 3 carrots, sliced
  • 1 bay leaf
  • 300g sliced mushrooms
  • Salt and pepper
  • Parsley, chopped to garnish
  • Kick things off by preheating the oven to 180C. Season the beef well, and then fry in half the oil for a couple of minutes to brown all over. Transfer to a casserole dish.
  • Pour in the remaining oil, and fry the onions for 5 minutes, or until golden. Add to the casserole dish, and sprinkle with the dried herbs and the flour. Toss well together, then pour in the wine and stock, followed by the tomato puree and bay leaf. Stir well, and allow it to simmer on the hob for a few minutes, before covering with the lid and cooking in the oven for an hour and a half.
  • Remove the casserole from the oven, and stir in the mushrooms and carrots. Pop the lid back on, cook in the oven for 45 minutes more, and then serve sprinkled with parsley and accompanied by mashed potatoes and kale.
2 hours 30 mins
4 serving

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