Wednesday, April 9, 2014

Recipe: Beef and Red Wine Casserole

This is really rich and delicious, and doesn't use any complicated ingredients- a bit of a classic really. I made this using a big joint of beef i got from tesco- "1kg Everyday Value Tesco Roasting Joint"- requires a bit of trimming fat off the top of it but other than that a really tasty cheap cut of meat, perfect for roasting, or slow cooking like this. That's the thing about cheap eating- don't be scared to get a cheaper cut and slow-cook it, and also don't be scared to buy bigger cuts and do a bit of carving/ cutting yourself. Remember, you essentially pay for butchery on meat- why do you think skinless chicken breasts are so much more expensive than a whole chicken ey?

Beef and Red Wine Casserole, with Dijon mustard mash (serves 2)

25g butter
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! 

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