Beef, Mushroom, Tons of Thyme and Red Wine Casserole

Equipment

• Large Pan
• Chopping Board
• Sharp knife
• Measuring Jug
• Grease proof paper disc to fit on top of large pan (Cartouche)

Ingredients

• 500g Diced Stewing Beef
• 1 Red onion diced
• 1 medium parsnip cut into medium chunks
• 1 medium carrot cut into medium chunks
•  12 whole button mushrooms
• 1 Large glass of red wine
• 400 ml of beef stock
• 1 tsp Worcester sauce
• 1 tsp of beef bouillon
• 1 can chopped tomatoes (400g)
• 1 heaped tbsp of tomato puree
• 4 whole sprigs of fresh thyme
• 10 sprigs of fresh thyme just the leaves
• A small bunch of fresh parsley chopped
• 1 tbsp of plain flour
• 1 tsp of smoked paprika
• Salt and pepper
• 1 knob of butter
• 2 tbsp olive oil

Method

• lay beef out on a plate and season with salt and pepper and evenly coat with the plain flour
• Heat olive oil in the pan to a medium high heat
• Add the seasoned beef and fry on all sides until browned
• Remove beef and set aside in a bowl
• Add onions and fry for a couple of minutes stiring occasionally
• Add knob of butter
• Add mushrooms and fry for a couple of minutes stirring occasionally
• Add tomato puree and fry for 2 minutes stiring occasionally
• Add parsnip and carrots for 2 minutes and stir occasionally
• Add the glass of red wine and stir well so all caramelised bits are removed from pan base
• Simmer for 5 mins
• Add tomatoes, beef stock, Worcester sauce, beef bouillon, thme leaves and sprigs and stir
• Cover and simmer for 2.5 to 3 hours stirring3 or 4 times
• Preheat oven to 200
• Remove pan and stir and add grease proof paper disc on top of stew
• Place in the over for 30 mins
• Remove and stir in chopped parsley and your done
• Serve with mash potato or potato gratin