Beef Casserole
Winter Warmer Beef Casserole
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Tip ~
Ingredients
2 tablespoons sunflower oil
900g / 2lb braising steak, cut into 1 inch cubes
2 cloves garlic, crushed
2 small leeks, thinly sliced
225g / 8oz button mushrooms, quartered
1 yellow pepper, deseeded and thinly sliced
2 tablespoons plain flour
1 teaspoon mild chilli powder
150ml / 5floz red wine
1 x 400g chopped tomatoes
1tablespoon Worcestershire sauce
1 tablespoon redcurrant jelly
1 x 400g can red kidney beans, drained and rinsed
Salt and pepper
2 tablespoons horseradish sauce
You will need: a flameproof casserole dish
Method
- Heat 1 tablespoon of the oil in a large flameproof casserole and fry the meat until sealed and golden brown (you may need to do this in batches).
- Add the remaining oil, along with the garlic, leeks, mushrooms and pepper and fry over a high heat for a few minutes.
- Sprinkle in the flour and chilli powder, then stir in the wine, tomatoes, Worcestershire sauce, redcurrant jelly and kidney beans and bring to the boil.
- Season with salt and pepper and simmer over a low heat for about 1 ½ - 2 hours until the meat is tender.
- Serve with a dollop of horseradish sauce on top of each portion.