SPICED BEEF CASSEROLE

INGREDIENTS

1.3kg braising steak, cubed

40g plain flour

rapeseed oil

500g shallots, halved if large

500g Chantenay carrots, halved if large

1/2 tsp each ground ginger, ground cumin, ground coriander, allspice

400ml red wine

300ml beef stock

2 bay leaves

2 tbsp honey

100g pitted prunes, halved

To serve:

160g lardons

100g chestnuts, chopped

2 tbsp chopped curly parsley

METHOD

1. Place the beef in a large bowl, scatter with the flour and combine well. Heat a splash of oil in a large, non-stick frying pan, add some of the beef and cook over a medium-high heat, turning occasionally until browned all over. Place in a large casserole dish and continue with the remaining beef.

2. Heat the remaining oil in the same frying pan, add the shallots and carrots and cook over a medium heat for 5 minutes. Reduce the heat, add the spices and cook for 2 minutes until aromatic. Add the wine, bubble rapidly for 4 minutes and then add the beef stock, bay leaves and honey. Stir well and pour into the casserole dish.

3. Cover and gently simmer for 2 hours, stirring occasionally until the beef is tender. Add the prunes and cook for another 30 minutes. Heat a non-stick frying pan, add the lardons and cook until golden and crisp. Add the chestnuts and cook for another 2 minutes. Stir in the parsley. When you’re ready to serve, scatter over the chestnut mixture. Perfect served with braised red cabbage and creamy mash.