You will need an oven proof dish with a lid
Prep time: 15 minutes
Cooking time: 2 hours 45 minutes
Total time: 3 hours
Preheat the oven to 150/300/gas 2.
Sprinkle the flour and paprika over the beef and season well. In a large casserole dish or frying pan, heat the rapeseed oil over a high heat. Fry off the beef in batches so that they are brown and take on colour. Once you have browned off the remove to a plate on the side whilst you brown off the rest. You’ll need to do this in batches otherwise it will stew.
Turn down the heat and add the mushrooms, carrots, shallots and garlic. Sauté for 5 minutes whilst deglazing the pan (scrapping off all the crusty caramelised bits off the bottom with a wooden spoon or spatula as this is where the flavour is).
Turn up the heat again, add the wine and bring to the boil. Add the water, bouillon, chopped rosemary, bay leaf and season well. Add the beef chunks back in, bring to a gentle simmer, put a lid on and place it in the oven to cook for 2 hours.
When your casserole has cooked, turn up your oven to 180/350/gas 4. Lay the pastry on top and paint over the egg using a pastry brush. Cook for 30 minutes or until the pastry is golden brown.
Serve with green beans, mangetout and cauliflower.
DOWNLOAD OR PRINT RECIPE HERE.
This is my basic beef casserole recipe. If you don’t fancy the pastry crust, try it with rice, sweet potato mash or roasted root vegetables.”