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Member recipe

Beef and beetroot casserole

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Serves 1 - 4 Portions

A proper winter warmer

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  • 1kg lean braising steak, cut into 4cm cubes, discarding any fat
  • 2tbsp olive oil
  • 2 onions chopped
  • 4 rashers bacon chopped
  • 1 heaped tbsp plain flour
  • 300ml red wine
  • 200ml beef stock
  • 1tbsp clear honey
  • 1 cinnamon stick
  • 6 allspice berries
  • salt and pepper
  • 200g pack cooked whole chestnuts
  • 250g pack cooked beetroot in natural juices, not pickled


    1. Heat oven to 170/150, gas mark 3
    2. Heat the oil in a deep ovenproof pan (with a lid), and brown the beef in batches. Remove from the pan
    3. Fry the onions and bacon in the same pan for 5 mins
    4. Return the beef to the pan and sprinkle over the flour. Stir and cook until thickened.
    5. Add the wine and stock, then bring to the boil.
    6. Add the honey, cinnamon stick, allspice berries and season well.
    7. Put lid on and place in the oven for 1.5 hours.
    8. Halve any large beetroots then add to the dish along with the chestnuts. Add more stock if needed, then cook for a further 30 mins
    9. Serve and enjoy :)

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