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Beef Casserole with O’Neills Dry Cure Bacon
- Yield: Serves 4-5
- 800g diced stewing beef
- 250g O’Neills Dry Cure Bacon (rashers chopped or lardons)
- 2 onions, diced
- 3 garlic cloves, finely chopped
- 1 celery stick, finely diced
- 1 tbsp tomato purée
- 1 tbsp seasoned flour
- 1 tbsp cornflour
- 1 tsp of mixed dried herbs
- 500ml red wine
- 150ml beef stock
- 2 carrots, sliced
- 8 mushrooms, sliced
- Olive Oil
- Heat oil in a heavy pan and add in the bacon lardons. Cook until coloured and then transfer to a large casserole dish.
- Next, cook the onion, garlic & celery in pan until soft and translucent. Add in tomato purée and cook for a minute before removing to the casserole dish. Brown the beef in batches on the oiled pan and then transfer each batch to the casserole dish.
- Mix meat, lardons & vegetables together and sprinkle in seasoned flour and herbs.
- De-glaze the pan by pouring in the wine and stock and bring to the boil ensuring to scrape up any tasty bits from the pan. Boil for a couple of minutes and then pour into casserole. Add in the carrots & mushrooms.
- Cover casserole dish and bake in oven at 160° C for about 2 hours, until meat is very tender.
- At the end of cooking add blended cornflour to thicken up the sauce.
Serve with mashed potatoes.
by Eugene O’Callaghan, Executive Chef, Kelly’s Resort Hotel & Spa, Rosslare.
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