Serves 6
105 min
Beef & Swede Casserole
Recipe GLPRe908aa098ff584
A hearty and warming braised beef casserole with tender chunks of beef, swede, and potatoes cooked in a rich stock-based sauce. The vegetables soften as they cook, creating a deeply satisfying one-pot meal that's naturally dairy-free and gluten-free.
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Ingredients
2 tablespoons vegetable oil
2 onions, sliced
½ celery stick, sliced
500g braising beef, diced
200ml red wine, optional
700ml beef stock
500g swede, peeled and cut into chunky dice
300g floury potatoes, such as Maris Piper, diced
3 fresh thyme sprigs
1 bay leaf
Salt and black pepper, to taste
Directions
Heat the vegetable oil in a large flameproof casserole dish over medium-high heat. Add the sliced onions and celery, cooking for about 3-4 minutes until they begin to develop a light golden color. Add the diced beef and cook for another 3-4 minutes, stirring occasionally, until the beef is browned on all sides.
If using the red wine, pour it into the casserole and allow it to simmer for 2-3 minutes until the volume has reduced by approximately half, scraping up any flavorful browned bits from the bottom of the dish.
Add the beef stock to the casserole, then stir in the diced swede, diced potatoes, thyme sprigs, and bay leaf. Season well with salt and black pepper. Bring the mixture to a rolling boil, stirring occasionally.
Reduce the heat to low, cover the casserole with a lid, and simmer gently for 1 hour. The beef should become very tender and the vegetables should be soft.
For a thicker sauce, remove the lid and increase the heat to medium-high, cooking uncovered for an additional 10-15 minutes until the liquid has reduced and thickened to your preference.
Remove from the heat and carefully take out the thyme sprigs and bay leaf. Taste the casserole and adjust the seasoning with additional salt and pepper as needed. Serve hot, accompanied by fresh green vegetables if desired.
