I have donated an exciting prize that I hope will excite all those wine lovers out there. More details on December 1oth so do check back.
In the meantime, I thought I'd share my all time favourite beef casserole recipe with you. The photos are appalling, I'm afraid. Winter is doing my food photography no favours whatsoever. I urge you to try this recipe despite its failure to perform for the camera - the sweet heat of horseradish lifts this dish a notch above the standard beef casserole. My sister adores this and requests it on regular occasions. I have been known to arrive at her house to find the ingredients laid out on the counter in hope that I'm in the mood for casserole-making!
Ingredients (serves 4)
1 1/4 beef steak suitable for stewing
2 medium onions, skinned and finely sliced, or 1 sliced onion and a handful of shallots, halved
2 cloves garlic, crushed
4 oz button mushrooms
1 tbsp plain flour
1/2 tsp ground ginger
1/2 tsp medium curry powder
1/2 tsp dark muscovado sugar
1/2 pint beef stock
1 tbsp Worcestershire sauce
salt and pepper
2 tbsp chopped fresh parsley
2 heaped tbsp creamed horseradish sauce
1. Trim meat of any excess fat and cut into 1 inch cubes. Sprinkle with flour, ginger, curry powder and sugar - toss the meat in the seasoned flour. Brown in batches in a little oil on a fairly high heat - ensure nicely caremelised.
2. Heat 1 tbsp oil in an ovenproof casserole. Sweat the onions (and shallots, if using). Add meat to pan with garlic and mushrooms and heat until mushroms start to soften.
3. Add stock and Worcestershire sauce, bay leaf and bouquet garni. Stir. Cook in oven at 170C for around 1 hour,or until meat is tender.
4. Remove from oven and stir in horseradish (add more to taste as needed). Finish with parsley and season to taste.