This fabulous Autumn casserole has been a family favourite for many years. It’s great when we have a house-full as I can prepare it in advance and then just cook it when we need it – no need for spending hours in the kitchen. It’s actually my go-to Christmas Eve dinner – warming and festive and easy to cook – what could be better on one of the busiest nights of the year? This casserole is suitable for making in the slow cooker so you could even prepare it first thing in the morning and then have the gorgeous smell wafting into your hallway when you get home from a busy day. We love to serve this with a plain Naan, it’s great for mopping up those gravy juices and compliments the dish brilliantly. I hope you love it as much as we do – leave me some comments to let me know what you thought.
- 450g Diced casserole or braising steak
- 2 lean back bacon rashers
- 1 onion – thinly sliced
- 2 celery sticks – thinly sliced
- 1/2 small swede – peeled and chopped
- 2 carrots – peeled and chopped
- 275g white potatoes – peeled and chopped
- 225g large button mushrooms – halved
- 200g can red kidney beans – drained and rinsed
- 750g beef stock
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp garlic salt
- 1 tsp dried thyme
- 2 bay leaves
- 2 tbsp fruit chutney
- 2 tbsp soy sauce
- 1 tbsp cornstarch (cornflour)
- Salt and freshly ground pepper
- Preheat the oven to 190C, 375F, Gas Mark 5.
- Place the beef into a large flameproof casserole dish.
- Trim the rind from the bacon and add to the casserole dish.
- Add all the remaining ingredients (except the cornstarch) and season with salt and pepper. Place over the heat, bring to the boil and simmer gently for 5 minutes.
- Cover and place in the oven for 1 to 1.5 hours or until meat is tender.
- Remove the casserole from the oven. Mix the cornstarch with a little cold water and stir into the casserole. Stir over a gentle heat until the sauce thickens.
- Serve with warm Naan bread.