Beef and Leek Casserole

Beef and Leek Casserole

sobota, 25 stycznia 2014

Beef and Leek Casserole

Time: 1 hrs 45 mins

Ingredients

• 1 leek
• 500 g of quality stewing beef
• 1 cup dry red wine
• 1 carrot
• 1 yellow onion
• bay leaf
• plain flour
• 1 teaspoon thyme
• sea salt
• ground black peppercorns
• 1 beef stock cube
• olive oil

Directions

• 1 Top and tail leek so that you have the white stalk only.
• 2 Slice leek lengthwise and then chop into 1 inch segments.
• 3 Chop carrot into bite size segments.
• 4 Chop onion.
• 5 Place flour and seasoning into a bag.
• 6 Place beef into the bag and shake so that beef is coated with flour and seasoning.
• 7 In a heavy base frypan, place 1 or 2 tablespoons of oil.
• 8 On low heat brown beef, remove and place into a casserole.
• 9 Add a little more oil and stir fry leek, onion and carrot for 2 minutes.
• 10 Remove and add to casserole.
• 11 Place the red wine and the stock cube in the frypan and simmer until wine is reduced to half.
• 12 Add to casserole.
• 13 Add thyme and 2 bayleaf.
• 14 Place in a moderate oven and cook slowly for about 90 minutes.
• 15 Place a lid on the casserole to obtain best results.
• 16 Serve with mashed potato,steamed french beans with an oil and garlic dressing and steamed button squash or baby zucchini.