Scotch beef casserole


serves 12
2.3 kg (5 lb) chuck steak, cut into 2.5 cm (1 inch) cubes
3 tablespoons olive oil
50 g (2 oz) butter
3 Spanish onions, thinly sliced
2 tablespoons plain flour
750 g (1 1/2 lb) tomatoes, skinned
600 ml (1 pint) beef stock
salt and freshly ground black pepper
500 g (1 lb) button mushrooms
1 tablespoon redcurrant jelly
2 teaspoons French mustard


600 ml (1 pint) medium red wine
3 tablespoons olive oil
3 cloves garlic, crushed
1 teaspoon juniper berries, crushed
3 bay leaves
2 sprigs fresh thyme, or 3/4 teaspoon dried thyme
1 teaspoon ground caraway seeds


1. Mix the marinade ingredients together. Put the beef cubes in a large bowl and pour the marinade over them. Stir well to mix, then cover and marinate overnight.

2. Drain the meat, reserving the marinade. Remove the bay leaves and sprigs of thyme from the drained meat, then pat dry.

3. Heat the oil and butter in a large deep flameproof casserole. Add enough meat to cover the base of the pan and fry briskly for 3-4 minutes until brown on all sides. Remove the meat with a slotted spoon, set aside. Fry remaining meat in batches.

4. Add the onions to the pan and fry gently for 5 minutes until soft and lightly coloured. Return the meat to the pan, sprinkle over the flour and fry, stirring, for a further 5 minutes.

5. Add the tomatoes, stock and reserved marinade to the casserole with salt and pepper to taste. Bring to the boil, then
lower the heat, cover and simmer for 2 - 2 1/2 hours.

6. Add the mushrooms to the casserole and simmer for 5 minutes.

7. Add the redcurrant jelly and mustard to the pan and simmer for a further 10 minutes, stirring occasionally. Taste and adjust seasoning, if necessary. Serve hot.

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