This gluten and dairy free casserole is hearty and comforting, packed with chunky meat and veg. Simple to prepare, serve up with seasonal greens
Prep:15 mins
Serves 4
2 tbsp vegetable oil2 onions, sliced½ celery stick, sliced500g diced braising beef200ml red wine (optional)700ml beef stock (or chicken)500g swede, peeled and cut into chunky dice300g floury potatoes (such as Maris Piper), diced3 thyme sprigs1 bay leafgreen vegetables, to serve (optional)
STEP 1Heat the oil in a flameproof casserole dish over a medium-high heat. Fry the onions and celery for a few mins until turning brown. Add the beef and brown all over for 3-4 mins. Pour in the wine, if using, and let it reduce by half. Add the stock and toss in the swede, potatoes, thyme and bay leaf. Season and bring to the boil.STEP 2Reduce the heat, cover with a lid and leave for 1 hr. If you want to reduce the liquid a little, remove the lid, turn up the heat and cook for a further 10-15 mins or until the sauce has thickened.STEP 3Season to taste and remove the thyme sprigs and bay leaf. Serve with some green veg, if you like.
