Beef and Spring Vegetable Casserole
Beef and Spring Vegetable Casserole
Serves: to serve 4
Prep Time: 10 Minutes
Cook Time: 2 Hours
Ready In: 2 hrs 10 mins
ingredients
2 lb -
Stewing Steak or Braising Steak (chuck, blade or shin)
2 small - onions
1 - green sweet bell pepper
4 small - carrots
2 small - courgettes (zucchini)
2 small - leeks
1 stick - celery
3 teaspoons - plain flour (all purpose flour)
- salt and pepper
2 - bay leaves
1 pint - beef stock
- red wine
2 small - onions
1 - green sweet bell pepper
4 small - carrots
2 small - courgettes (zucchini)
2 small - leeks
1 stick - celery
3 teaspoons - plain flour (all purpose flour)
- salt and pepper
2 - bay leaves
1 pint - beef stock
- red wine
directions
- Peel and quarter the onions. De-seed and slice the green pepper. Peel and slice the carrots. Wash and slice the courgettes (zucchini). Thickly slice the leeks. Thinly slice the celery. Cut the meat into chunks about 1" (2.5cm) cubed and coat with flour, liberally seasoned with salt and freshly ground black pepper.
- Place the vegetables, bay leaves and meat into an ovenproof casserole dish. Pour the beef stock over and top up, if necessary, with red wine so that all the ingredients are covered in liquid. Cover and cook in a preheated moderate oven (Mk 4 - 350ºF - 180ºC) for 2 hours until the meat is tender.
- Serve hot with Creamed Potatoes, Peppered Cabbage and an easy-drinking red wine like a Côtes-du-Rhône.