Try this chicken, leek and Dijon casserole, then check out our vegetarian casserole.
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Ingredients
- beef (braising) or chuck steak or flour
- onion 2, chopped
- thym e 4 sprigs
- olive oil
- beef stock 600ml, cube or concentrate
- chestnuts 400g, vacuum pack or fresh
- carrots 4, sliced
- red wine 500ml
Method
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Step 1
Toss 1kg chunked braising beef in seasoned flour then fry in a little oil until browned.
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Step 2
Add 2 chopped onions and fry until they start to brown. Add thyme, red wine and beef stock, bring to the boil, then turn down the heat and simmer for 1 hour, lid on. Add sliced carrots and chestnuts, season and cook for a further hour, lid off.
