Maple Beef Casserole with Winter Root Vegetables

Ingredients

2 Tbs vegetable oil
850 g-1 kg lean braising steak, cut into chunks
6 bacon rashers, chopped
2 onions, peeled and diced
4 carrots, peeled and cut into chunks
1 small swede, peeled and cut into chunks
2 cloves of garlic, chopped
1 Tbs tomato purée
3 Tbs pure maple syrup (preferably amber syrup for its rich taste)
1/4 cup Worcestershire sauce
20 g fresh thyme
1 bay leaf
4 cups beef stock
3/4 cup red wine
1 tsp cornflour
2 tsp water

Method

Preheat oven to 160 C.

Heat oil in a large casserole dish and brown the beef and bacon together.

Remove meat and set aside.

Using the same casserole dish, add the onions carrots, and swede and cook for about 5 minutes to soften.

Add the garlic, tomato pure´e, maple syrup and Worcestershire sauce then return the beef and bacon to the casserole dish.

Stir together and cook for another 10 minutes.

Add the thyme and bay leaf, cover with the beef stock and red wine.

With the lid on, transfer to the oven and bake for 2 hours until all the meat and vegetables are cooked.

Remove casserole from the oven and stir in the cornflour and water mix into the cooked casserole.

Serve with buttery creamed mashed potato.

Credits: Maple from Canada

Photo Credits: Maple from Canada