Just the thing for the cold evenings ahead, try serving this warming dish the way Phil Vickery does at home: with pickled red cabbage.
Prep time: 15 minutes
Cooking time: Between 1½ - 2 hours
Serves: 4-6 people
3 tbsp olive oil
1 large onion, peeled and chopped
2 carrots, peeled and chopped
1 parsnip, peeled and chopped
500g stewing steak, cut into large chunks
2 tbsp Worcester sauce
2 large potatoes, peeled and cut into 3-4cm cubes
200mls good beef stock (or 2 x 10g cubes plus 200mls water)
2 tbsp flour
4 tbsp cold water
Place a large saucepan on the stove; add the 3 tbsp oil and heat. Add the onions and vegetables and cook for a few minutes to take a little colour.2. Remove the meat from the packet and dry well on kitchen towel. Season the beef and add to the vegetables, really mix well.
Add the Worcester sauce, potatoes, stock or water and cubes, a little more pepper and salt and mix really well.
Bring to the boil, then turn the heat right down to a simmer, place a lid on and simmer for between 1½ - 2 hours, or until the meat is really tender, but not falling apart.
Mix the flour and water together well so there are no lumps, then add a little to the finished casserole and cook for a further 10 minutes to thicken nicely. You could add a little gravy granules or even cornflour or arrowroot if you are a coeliac. I like to serve my casserole with a large spoonful of pickled red cabbage.