Beef and Red Wine Casserole, with Dijon mustard mash (serves 2)
4 garlic cloves, finely chopped
1 small white onion, diced
300g diced beef roasting joint (fat trimmed off)
1 tbsp chopped fresh rosemary
300ml red wine
500ml beef stock
450g carrots, peeled and sliced thickly
2 generous tsp cornflour, mixed with a little water
Salt, sugar and pepper to taste
1.1kg potatoes, peeled and diced
1 tbsp butter
2 tbsp milk
1 tbsp Dijon mustard
Salt and pepper to taste
1. Fry the onion, garlic, beef, and rosemary in the butter in a casserole pot for 10 minutes, stirring often. Add the red wine and cook for a further 4 minutes on a high heat. Add the beef stock and carrots, and cook on a low/medium heat for two hours, stirring every so often.
2. 30 minutes before the casserole is ready, boil the potatoes. Drain, mash the potatoes with the butter, mustard and milk, and season to taste.
3. 5 minutes before the potatoes are ready, add the cornflour mixture into the beef casserole. Increase the heat, and stir the casserole until the sauce has thickened. Season to taste.
4. Serve the delicious beef casserole with a big scoop of the mustardy mash!