Peppered Beef Casserole

Been a while since i posted anything..been busy at work. To try and get back in the swing, here's a simple recipe that's ideal for the slow cooker/crockpot - or you can leave it in a low oven for ages. The Black Pepper adds a warm heat to the dish, not a spicy heat.


You need

1 tbsp of Olive Oil
1kg Lean Stewing Steak - Cut the into 1 1/2 inch cubes
1 Carrot - sliced thickly
1 Onion - roughly chopped
2 tbsp Black Pepper Corns - well ground in a pestle and mortar
500ml Red Wine
250ml Beef Stock
1 tbsp Tomato Puree
2 Garlic Cloves - roughly chopped
1/2 tsp Thyme
1 oz Plain Flour
1 tsp Salt
10 Shallots - peeled
250g baby Button Mushrooms
2 Celery Sticks - chopped

Pre-Heat the oven 160C (unless you are using your slow cooker)

In a large pan heat the Olive Oil and add the Beef in batches. Fry until brown on all sides then set aside.

Now add the sliced Carrot, Celery and chopped Onion to the pan and cook gently for 5 minutes or so, until they begin to colour

Add the Beef back into the pan. Add the Salt and the ground Black Pepper and stir well. Sprinkle with the Plain Flour and stir again.

Stir in the Red Wine and enough Beef Stock to just cover the meat. Add the Tomato Puree, Garlic and Thyme. Bring to boil then cover and place into the oven for 3 to 4 hours. If using your slow cooker, cook it on low for at least 5 hours.

Add the Shallots and Mushrooms to the casserole about an hour before the end of the cooking time.

Serve with Mashed Potatoes and veg of your choice.

Feeds 4