My husband bought me Gordon Ramsay’s Sunday Lunch cookery book recently.
The book is full of great recipes and whole menus for the Sunday lunch so I decided to prepare Gordon’s beef casserole with the diced beef that I had bought from our local butcher.
I adapted his recipe slightly as I didn’t have some of the ingredients (bacon lardons, chestnut mushrooms and celeriac) to hand.
The casserole was easy to prepare – I basically coated the diced beef in flour and then fried until browned on all sides (remove from the pan and set aside). Then I fried the onions and added sliced carrots and cabbage (my addition, to replace the ingredients I didn’t have) until the vegetables were softened. I added half a tin of tomatoes (should have been tomato puree) along with 300ml of beef stock and 500ml of red wine which I brought to the boil and then simmered for a few minutes. I re-added the beef and then placed in a preheated oven 150 degrees Celsius for 2 and a half hours.
I served up this delicious casserole with roasted sweet potato and cheesey courgettes and tomatoes.
The verdict was a meaty tender casserole – highly recommended. Thanks Gordon.