Beef Casserole Recipe

1. 1

   In the bottom of a flameproof casserole pour the extra virgin olive oil then place in the bacon and prepared vegetables.

2. 2

   Lay the meat on top.

3. 3

   Bury the garlic and the bouquet garni in the centre.

4. 4

   Stand the casserole uncovered on the floor of the roasting ovenand start cooking.

5. 5

   After about 10 to 15 min put the wine in a small pan on the boiling plate.

6. 6

   When it is boiling set the wine alight and allow the alcohol to bum off.

7. 7

   When the flames have died down pour the wine over the casserole.

8. 8

   Cover with a lid and allow the casserole to come to the boil.

9. 9

   Transfer to the simmering ovenfor 3 hrs.

10. 10

    To serve dish the meat bacon and vegetables onto a hot serving platter.

11. 11

    Skim off most of the fat from the liquid and remove the bouquet gami.

12. 12

    Heat the sauce to bubbling on the simmering plate and pour over the meat.

13. 13

    The aga is ideal for cooking casseroles slowly as it develops rich flavours and tenderises the meat.

14. 14

    This recipe has a strong french influence and can easily be adapted to suit whatever ingredients are to hand.

15. 15

    Serve with crisp baked potatoes and very fresh green vegetables or possibly have a crispy salad to follow.

* Per serving · 4 servings · Values may vary.

No additional tips available.