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Beef casserole with black olives

Name: Beef casserole with black olives
Prep time: 40 min
Cook time: 2 h 10 min
Total time: 2 h 50 min
Yield: 6
Ingredients: 450 g (1lb) onions; 225 g (8oz) flat mushrooms; 350 g (12oz) streaky bacon rashers, preferably unsmoked; 1 (21⁄2lb) stewing steak, preferably in one piece; 90 mL (6tbsp) oil; 3 g large garlic cloves; 30 mL (2 level tbsp) tomato paste; 100 mL (4fl oz) brandy; 15 mL (1 level tbsp) plain flour; 150 mL (1⁄4 pint) red wine; 300 mL (1⁄2 pint) beef stock; Bouquet garni; 125 g (4oz) black olives; Sprigs of flat-leafed parsley to garnish; 1 small ciabatta loaf; Olive oil to drizzle, plus 75 ml (5tbsp); Small handful flat-leafed parsley, about 40 g (11⁄2oz); 90 mL (6 level tbsp) fresh white breadcrumbs; 5 mL (1 level tsp) capers; 1 gherkin; 30 mL (2tbsp) lemon juice; 15 mL (1 level tbsp) chopped fresh chives; Salt and ground black pepper

The flavour of this hearty beef casserole recipe improves if eaten the day after. So try and save some seconds!

By The GH Kitchen TeamPublished: 14 July 2017

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Yields:

Prep Time:

40 mins

Cook Time:

2 hrs 10 mins

Total Time:

2 hrs 50 mins

Cal/Serv:

835

Ingredients

For the beef casserole

450 g (1lb) onions
225 g (8oz) flat mushrooms
350 g (12oz) streaky bacon rashers, preferably unsmoked
1 (21⁄2lb) stewing steak, preferably in one piece
90 ml (6tbsp) oil
3 g large garlic cloves
30 ml (2 level tbsp) tomato paste
100 ml (4fl oz) brandy
15 ml (1 level tbsp) plain flour
150 ml (1⁄4 pint) red wine
300 ml (1⁄2 pint) beef stock
Bouquet garni
125 g (4oz) black olives
Sprigs of flat-leafed parsley to garnish

For the parsley croûtes

1 small ciabatta loaf
Olive oil to drizzle, plus 75 ml (5tbsp)
Small handful flat-leafed parsley, about 40 g (11⁄2oz)
90 ml (6 level tbsp) fresh white breadcrumbs
5 ml (1 level tsp) capers
1 gherkin
30 ml (2tbsp) lemon juice
15 ml (1 level tbsp) chopped fresh chives
Salt and ground black pepper

Directions

1. Step 1
  Roughly chop the onions. Quarter the flat mushrooms if they are large, then cover. Cut the rind from the streaky bacon and slice it into thin strips (lardons). Cut the stewing steak into 4cm (11/2in) cubes.
2. Step 2
  Heat half the oil in a large, flameproof casserole. On a high heat, brown the stewing steak in batches until it's a dark chestnut brown; remove and keep warm. Add the bacon lardons to the casserole and fry until they are golden brown, then add them to the beef. Add the remaining oil and cook the chopped onions over a moderate heat for 10-15min or until they are golden brown. Add the garlic, fry for 30sec, then mix in the tomato paste. Cook, stirring, for 1-2min, then pour in the brandy. Bring to the boil and bubble to reduce by half, then add the plain flour and mix until smooth. Pour in the red wine, return to the boil and bubble for 1min. Return the stewing steak and bacon to the casserole, then add enough stock to barely cover the meat. Add the bouquet garni. Bring to the boil, then cover and cook at 170°C (150°C fan) mark 3 for 11/4-11/2hr or until the stewing steak is tender. Add the mushrooms and cook for a further 4-5min.
3. Step 3
  To make the parsley croûtes, cut the ciabatta loaf into 5mm (1/4in) thick slices, drizzle evenly with olive oil and toast under the grill until golden brown. Place all remaining ingredients, apart from the seasoning, in a food processor or blender and process until thoroughly combined; season to taste. Spoon the mixture on top of the toasted ciabatta.
4. Step 4
  Just before serving, remove the bouquet garni from the beef casserole and stir in the black olives. Serve immediately, garnished with flat-leafed parsley and accompanied by the parsley croûtes.
5. Step 5
  Prepare ahead. Complete recipe to the end of step 2, cool quickly, then cover and refrigerate for up to two days. Prepare the parsley topping for the croûtes up to one day ahead, then cover and refrigerate. To serve. Bring the casserole slowly to the boil and cook at 180°C (160°C fan) mark 4 for 15-20min or until heated through. Complete the recipe.
6. Step 6
  To freeze. To freeze ahead Complete to the end of step 2, then cool quickly, wrap and freeze. To serve. Defrost the beef casserole overnight at cool room temperature, then bring slowly to the boil and reheat at 180°C (160°C fan) mark 4 for 20-25min. Complete the recipe.
  
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Alternative to streaky bacon

An alternative to streaky bacon rashers - and to save time - look out for pre-cut bacon lardons, sold in most major supermarkets.

Per Serving:

Calories: 835

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time