Braised Beef Casserole
3 tbsp olive oil
500g diced braising steak
2 sliced onions
6 tbsp capers, drained and rinsed
450ml hot beef stock (check carefully as some contain wheat gluten and dairy)
3 tsp English mustard
1 pack fresh parsley, chopped
500g portabellini mushrooms
Serve with potatoes - mashed, roast, boiled....
1) Preheat the oven to 170c / gas mark 3.
2) Heat 2 tablespoons of oil in a casserole dish and fry the beef in batches until browned.
3) Return the beef to the casserole dish and add the onions, capers, stock, mustard and parsley. Press a damp piece of greaseproof paper down on the mixture and then cover tightly with a lid. Place in the oven and cook for 1.5 hours.
4) Place the mushrooms on a baking sheet and season and drizzle with oil. Put in the oven and cook for 30minutes and give the beef casserole another 30minutes too.
5) Prepare your chosen potatoes.
SErve the casserole with your potatoes and mushrooms and sprinkle with the remining chopped parsley.
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