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Beef Casserole with Mustard Croutons
Feeds: 4
Time to cook: Approximately 2 hours
Oven temperature: Gas mark 3, 170°C, 325°F
Take.
Lean beef cubes*
Oil
Celery
Swede
Carrots
Parsnips
English beer or stock
English mustard
Gravy granules
For the topping:
French stick
Butter
Wholegrain mustard
English Mustard
Make.
- Heat 15ml(1tbsp) oil in a pan and cook 450g(1lb) lean beef cubes* for 4-5 minutes until browned.
Transfer to an ovenproof casserole dish and add 2 sticks celery, cut into chunks, 2 carrots, peeled
and cut into large chunks, ½ small swede, peeled and cut into chunks, and 2 parsnips, peeled
and cut into chunks. Pour over 600ml(1pt) English beer or stock and 15ml(1tbsp) English mustard.
Cover and place in a preheated oven for approximately 2 hours, until the beef is tender.
- Meanwhile make the topping: Cut ½ French stick into thick slices. Mix together 50g(2oz)
butter with 5ml(1tsp) Wholegrain mustard and 5ml(1tsp) English mustard and spread over the bread.
- Ten minutes before the end of cooking time thicken the casserole with 30ml(2tbsp) gravy granules
and place the mustard croutons on top. Cook uncovered for remaining cooking time.
Eat.
Serve the casserole and croutons with mashed potato and seasonal green vegetables.
* Suitable cuts include braising cubes; chuck & blade or stewing cubes; shin & leg.
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